This buckwheat salad was part of a picnic spread we packed for a short trip up to Lake Tahoe. If you’ve never cooked with buckwheat, it can be a bit finicky as some different varieties of buckwheat/kasha cook up into a pile of mush (good for a porridge base, not for salad). My preferred method/technique come from Martha Rose Shulman. It’s a bit different but the end result is more predictable.
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PinIngredients
- 1 cup cooked kasha (toasted buckwheat)
- 1 small zucchini
- 1 ear of sweet corn
- 1 medium sweet pepper
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ripe avocado, cubed
- Goat Cheese, optional
- Juice from 1 lime
- 1/4 cup minced cilantro
- 2 teaspoons honey
Instructions
- Preheat oven to 400Λ. Dice zucchini and peppers into bite size pieces and remove corn from cob. Toss zucchini, peppers, and corn together with olive oil, salt, and pepper. Roast for 20-30 minutes until tender and beginning to brown.
- Combine roasted vegetables, cooked buckwheat, cubed avocado, and goat cheese, if using. Whisk together lime juice and honey, drizzle over salad. Add in cilantro and toss everything together.
Buckwheat Salad
variations
I find that when making a buckwheat salad, it’s important to account for the taste of buckwheat. The flavor of buckwheat is really earthy and isn’t like any other grain. While it can be overwhelming, it can also work really well with other flavors (like the roasted vegetables in this salad).
Grains: If you’re not in the mood to try out buckwheat, quinoa or millet would be my next grains of choice since they both cook up rather quickly.
Vegan: Leave out the cheese and honey (or use your favorite sweetener). The flavors of this salad are all about the roasted veg and grain, less so about the cheese.
Cheese: I like the goat cheese with the kasha but feta would also work.
Explore Buckwheat
Buckwheat (the raw version) and Kasha (the toasted version) usually end up in my kitchen as flour. The earthy, slightly nutty flavor works really well in pancakes and crepes. I don’t use the whole grain as often but it’s really lovely for a simple breakfast porridge a salad, such as this one.
Buckwheat and Tomato Stuffed Zucchini
Buttermilk Buckwheat Pancakes
stuart says
nice post. Funny how a little over a month ago we walked through the same park. There were more bears than people. Tahoe is an amazing area. I can not wait to get back there. And Yosemite…..
Kiran @ KiranTarun.com says
Yummy!! A great outdoor salad! Love the idea of roasting zucchini and corn for this π
HalfBakedHarvest says
Such a great summer picnic salad! The roasted zucchini + corn sounds perfect! Some of my favorite foods!
Melissa says
I absolutely love that tree picture next to the pine cone. What an neat angle and perspective!
Shanna says
I am exactly the same way. PS you live in a dream land. that tree!
Chic-a-Dee says
this looks like the most perfect place for a picnic and to forget about troubles! I especially love the tree picture.
Dannielle @ Chic-a-Dee
Tammela says
This looks fantastic! I am a huge buckwheat fan, after being introduced to it while living in Ukraine. Cheap, healthy, delicious.
Christy Milford says
I like this: “you canβt go wrong with fresh mountain air and nature.” So true! Lake Tahoe is beautiful and your pictures really do it justice! Picnic sounds divine π
twopeasandtheirpod says
My kind of salad! Love it! And yay for the mountains!
Kathryn says
Oh yes, I know that feeling. Beautiful!
Marita Madeloni says
This looks delicious! Also, is that Sugar Pine State Park?! We’re camping there this coming weekend!
Joanne (eats well with others) says
I feel like when I’m super stressed I end up just laying around doing nothing all day so your strategy sounds so much more lovely. This salad sounds amazing…totally my kind of summer fare!
joan says
I haven’t driven up there for a while. It’s such a beautiful drive, and once you get up there, gorgeous.
That bowl of salad looks delicious. Lime and honey, nice!
It’s cute you sit on the same side. Just a random thought while looking at your photos. π
Jennifer Smith says
Lake Tahoe looks so beautiful. I would love to go some day. Your picnic spread looks delish! Thanks for all of your great recipes. π
nessa says
Astounding pictures!
grandbabycakes says
That is a seriously gorgeous salad!
Purabi says
Wow, we have so much in common! Even me, my hubby and kids would love to run away from the daily monotony and stress to a quiet place and have picnic there or just spend some time with each other! Lovely and healthy buckwheat salad recipe.
http://www.cosmopolitancurrymania.com
petal and plume says
your blog is unfairly beautiful .. you have talent like no other
xx
zoeybear says
Ever since finding this recipe on your blog I’ve seriously made it three times in two days, I love it! Thank you! (And Lake Tahoe is one of favorite places on earth, wish I had been eating there!)
Katrina says
I made this tonight, with barley instead of buckwheat because I didn’t have any. I also omitted the honey. IT WAS FANTASTIC! Highly recommended.
Natalia says
Question: Do you think this could work with quinoa?
erin says
Hey Natalia, Sorry for the delayed response- I think quinoa would be lovely!