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🍽️ Crunchy Buckwheat Salad with Fruity Dressing

297 kcal · 30 min · 4 servings

Crunchy Buckwheat Salad with Fruity Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the buckwheat in a sieve under running water.
  2. 2. Place the buckwheat in a pot.
  3. 3. Add 250 milliliters of water and a pinch of salt.
  4. 4. Bring the mixture to a boil.
  5. 5. Turn off the heat source.
  6. 6. Cover the pot.
  7. 7. Let the buckwheat swell for about 20 minutes until the water is completely absorbed.
  8. 8. Place the buckwheat in a sieve.
  9. 9. Rinse it briefly with cold water.
  10. 10. Let the buckwheat drain well.
  11. 11. Heat the oil in a frying pan.
  12. 12. Fry the buckwheat in it until crunchy.
  13. 13. Season the buckwheat lightly with salt.
  14. 14. Wash the lamb's lettuce thoroughly.
  15. 15. Remove any wilted or inedible leaves.
  16. 16. Spin the salad dry.
  17. 17. Peel the banana.
  18. 18. Slice the banana.
  19. 19. Peel the orange.
  20. 20. Remove the white pith while peeling.
  21. 21. Run a sharp knife between the membranes of the orange segments.
  22. 22. Carefully remove the orange fillets.
  23. 23. Catch the released orange juice.
  24. 24. Squeeze the remaining orange pulp by hand.
  25. 25. Peel the mango.
  26. 26. Cut the flesh into strips from the pit.
  27. 27. Whisk the vinegar with the collected orange juice.
  28. 28. Season the mixture with salt and pepper.
  29. 29. Stir in the olive oil.
  30. 30. Finally, taste and adjust the vinaigrette.
  31. 31. Distribute the lamb's lettuce onto the plates.
  32. 32. Sprinkle the salad with the roasted buckwheat.
  33. 33. Drizzle the salad with the vinaigrette.
  34. 34. Garnish the plate with the cut fruits.
  35. 35. Season the dish with plenty of freshly ground pepper.

Nutrition per serving