Only Donna Hay can make a green salad an absolute crowd pleaser. This green goddess salad features raw buckwheat - a gluten free superfood that is a good source of high quality protein, helps with digestion and is packed with all those much needed amino acids.
1¼ cups (240g) raw buckwheat, rinsed*
2 green onions (scallions), thinly sliced
4 stalks celery, trimmed and thinly sliced
4 cups (100g) rocket (arugula) leaves
300g snow peas (mange tout), trimmed, blanched and thinly sliced
1 cup (150g) raw unsalted cashews, toasted and roughly chopped
- lemon wedges, to serve
- 1 cup flat-leaf parsley leaves
- 1 cup mint leaves
- ¼ cup (60ml) lemon juice
- 2 green onions (scallions), chopped
- ⅓ cup (95g) natural Greek-style (thick) yoghurt
- sea salt and cracked black pepper
Bring a large saucepan of water to the boil. Add the buckwheat and cook over high heat for 6 minutes or until tender. Drain and rinse under cold water. Set aside.
To make the dressing, place the parsley, mint, lemon juice, onion, yoghurt, salt and pepper in a small food processor and process until smooth. Divide the buckwheat, onion, celery, rocket, snow pea and cashew among bowls and drizzle with the dressing. Sprinkle with pepper and serve with lemon wedges. Serves 4.
*Raw buckwheat: Derived from the seeds of a flowering plant, raw buckwheat is not a wheat at all. Find it at health food stores in raw or flour form.
Find more Fresh + Light recipes from Donna's website here.