Best Buckwheat Salad

Published on April 15, 2020

• 2 cups water

• 1 cup buckwheat

• 1 lime, juiced

• 1 red onion, chopped

• 1 tomato, chopped

• ½ cup chopped pitted Kalamata olives

• 1 bunch fresh mint, chopped

• ½ bunch fresh dill, chopped

• 2 tablespoons olive oil

• 1 tablespoon rice wine vinegar

• 1 teaspoon ground cumin

• salt and ground black pepper to taste

• ⅓ cup feta cheese

1. Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.

2. Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

I Made It

Nutrition Facts (per serving)

224Calories12g Fat26g Carbs7g Protein

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Nutrition FactsServings Per Recipe6Calories224% Daily Value *Total Fat12g15%Saturated Fat3g17%Cholesterol13mg4%Sodium373mg16%Total Carbohydrate26g9%Dietary Fiber4g13%Total Sugars2gProtein7gVitamin C14mg69%Calcium115mg9%Iron2mg9%Potassium271mg6%

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