Ingredients and Weight:
- 1 cup (200g) buckwheat groats
- 1 pound (450g) asparagus, trimmed
- 1 cup (175g) cherry tomatoes, halved
- 1/2 cup (50g) fresh basil leaves
- 1/2 cup (75g) pine nuts
- 1/4 cup (60ml) olive oil
- 2 tablespoons (30ml) lemon juice
- 1 teaspoon (5ml) honey
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Rinse the buckwheat groats and cook them according to the package instructions.
- Blanch the asparagus in boiling water for 1-2 minutes, or until tender-crisp.
- In a food processor, combine the basil, pine nuts, olive oil, lemon juice, honey, salt, and pepper. Puree until smooth.
- In a large bowl, combine the cooked buckwheat, asparagus, cherry tomatoes, and pesto. Mix well.
- Season with additional salt and pepper to taste, if desired.
Nutritional Information:
- Serving Size: 1 cup
- Calories: 250
- Fat: 12g
- Carbohydrates: 32g
- Protein: 8g
Dish Characteristics:
- Grain-based salad
- Gluten-free
- Vegetarian
- Refreshing and flavorful
- Perfect for a light lunch or side dish
User Comments:
- "This salad was delicious and easy to make. The buckwheat added a nice nutty flavor and texture."
- "I love the combination of asparagus, cherry tomatoes, and pesto. It's a great way to use up leftover vegetables."
- "This is one of my favorite go-to salads. It's light and refreshing, but also filling."
- "The pesto dressing is so flavorful. I highly recommend making your own instead of buying pre-made."
- "This salad is a great way to get your daily dose of whole grains."
Special Precautions and Tips:
- Make sure to rinse the buckwheat groats thoroughly before cooking to remove any impurities.
- If you don't have fresh basil, you can use dried basil instead.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
