Enjoy a refreshing salad with a unique twist by combining nutty buckwheat, tender asparagus, and aromatic pesto dressing. This gluten-free dish is packed with vitamins, minerals, and antioxidants, making it a perfect choice for a light and healthy meal.
Ingredients
- 1 cup buckwheat groats
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup homemade or store-bought pesto
- 1/4 cup chopped walnuts (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions
- Cook buckwheat groats according to package instructions and let cool
- Blanch asparagus in boiling water for 2 minutes, then rinse in cold water
- In a large bowl, mix cooked buckwheat, asparagus, pesto, and olive oil until well combined
- Season with salt and pepper to taste
- Garnish with chopped walnuts if desired
- Serve chilled and enjoy your delicious gluten-free buckwheat asparagus and pesto salad
Interesting Facts
Buckwheat is a gluten-free whole grain that is high in fiber and protein
Asparagus is a nutrient-rich vegetable that is low in calories and high in vitamins K and C
Pesto is a classic Italian sauce made with basil, pine nuts, Parmesan cheese, and olive oil