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Buckwheat Groats, Greens, and Grapefruit Salad with Chive Vinaigrette
Serves 6
Adding grain to a salad immediately raises salad to a whole new level. It not only adds substance, such as fibre, but also makes a satisfying lunch dish when combined with heart-healthy, delicious greens and fruit. We’ve paired it with a chive dressing. Try drizzling the dressing over grapefruit segments, and you’ll be eating this combo of grapefruit and chives at every opportunity.
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Ingredients
Salad
- 1/2 cup (125 mL) raw buckwheat groats
- 2 cups (500 mL) baby arugula
- 1 cup (250 mL) sugar snap peas, blanched
- 1 pink grapefruit, peeled and white pith removed and cut into segments
- 1 small Granny Smith apple, unpeeled, cored, and cut into matchstick pieces
- 1 ripe firm avocado, pitted, peeled, and sliced
- 1/4 cup (60 mL) pea shoots
- 2 Tbsp (30 mL) pepitas, toasted
Dressing
- 1/4 cup (60 mL) fresh chopped chives
- 1/4 cup (60 mL) grapeseed or camelina oil
- 2 Tbsp (30 mL) fresh lemon juice
- 1 tsp (5 mL) grainy mustard
- 1 small garlic clove, minced
- 1 tsp (5 mL) honey
- 1/4 tsp (1 mL) kosher salt
- Freshly ground black pepper
Nutrition
Per serving:
- calories 210
- protein 4g
-
fat
16g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
17g
- sugars 7g
- fibre 5g
- sodium 116mg
