Buckwheat and Summer Squash Salad

Ingredients and Weight:

• 1 cup dried buckwheat groats
• 1 cup chopped summer squash
• 1/2 cup chopped bell pepper
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy-Medium)

Preparation Method Steps:

1. In a medium saucepan, bring 2 cups of water to a boil. Add the buckwheat groats and cook according to package directions, about 15-20 minutes.
2. While the buckwheat cooks, chop the summer squash, bell pepper, red onion, and basil.
3. In a large bowl, combine the cooked buckwheat, chopped vegetables, basil, olive oil, lemon juice, honey, salt, and pepper.
4. Toss to combine and serve immediately or refrigerate for later.

Nutritional Information:

• Calories: 250
• Fat: 12g
• Protein: 5g
• Carbohydrates: 40g
• Fiber: 5g

Dish Characteristics:

• Healthy and nutritious salad
• Refreshing and flavorful
• Easy to make and customizable
• Perfect for summer gatherings

User Comments:

• "This salad was absolutely delicious! The combination of the sweet squash, crunchy bell peppers, and savory buckwheat was perfect."
• "I made this salad for a potluck and it was a hit. Everyone loved it and asked for the recipe."
• "This is now my go-to salad for summer cookouts. It's so easy to make and always gets rave reviews."

Special Precautions and Tips:

• To save time, use pre-chopped vegetables from the produce section.
• For a vegan version, omit the honey.
• Leftover salad can be stored in the refrigerator for up to 3 days.