For an enhanced nutty flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Watch carefully to avoid burning. If you don't have summer squash, zucchini can be used as a substitute. Feel free to experiment with other fresh herbs, such as mint or basil, for a unique twist. For a vegan version, omit the Parmesan cheese or substitute with a vegan Parmesan alternative. The salad can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Add the dressing just before serving to prevent the squash from becoming soggy.
Buckwheat and Summer Squash Salad
-
PREP TIME15 mins
-
COOK TIME10 mins
-
TOTAL TIME55 mins
-
SERVING8 People
-
VIEWS15
A vibrant and refreshing salad that marries the earthy notes of buckwheat with the delicate sweetness of summer squash, creating a symphony of flavors and textures perfect for a light lunch or a sophisticated side dish.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate41 g
-
Cholesterol2 mg
-
Fiber7 g
-
Protein10 g
-
Saturated Fat2 g
-
Sodium279 mg
-
Sugar1 g
-
Fat11 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, combine the buckwheat groats, water, and sea salt. Bring to a boil over high heat. (Approximately 3 minutes)
02
StepOnce boiling, reduce heat to medium and cook for 7 minutes, or until the buckwheat is tender but still has a slight bite.
03
StepDrain the buckwheat thoroughly using a fine-mesh sieve. Immediately transfer the drained buckwheat to a mixing bowl to prevent further cooking. Refrigerate until cooled to room temperature. (Approximately 20-30 minutes)
04
StepIn the bowl with the cooled buckwheat, gently combine the thinly sliced summer squash, cooked garbanzo beans, toasted walnuts, and grated Parmesan cheese.
05
StepIn a small bowl, whisk together the lemon juice, chopped fresh parsley, and extra virgin olive oil. Season generously with sea salt and freshly ground black pepper.
06
StepPour the lemon-parsley vinaigrette over the salad ingredients. Gently toss until evenly combined, being careful not to overmix. The summer squash should retain its shape.
07
StepServe the salad at room temperature, allowing the flavors to meld together. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Name Beer
Jul 1, 2025The lemon vinaigrette is so bright and flavorful!
Amie Borergoodwin
Jun 30, 2025I didn't have summer squash on hand, so I used zucchini instead, and it worked perfectly.
Matteo Price
Jun 18, 2025I made this for a potluck, and it was a huge hit!
Donny Dubuque
Jun 7, 2025Next time, I think I'll try adding some grilled chicken or shrimp for extra protein.
Betsy Jones
Jun 2, 2025This salad is so refreshing and easy to make!
Raegan Jones
Jun 1, 2025I love the combination of flavors and textures. The walnuts add a nice crunch.
Brett Mitchell
May 30, 2025Simple and healthy, a great lunch option!