Bright Lemon Buckwheat Salad with Crunchy Walnuts and Summer Squash

Recipe Collection: Salads

Bright Lemon Buckwheat Salad with Crunchy Walnuts and Summer Squash elevates your meal with a vegetarian Mediterranean dish that combines the earthy taste of buckwheat with the crispness of summer squash and the satisfying crunch of toasted walnuts. Perfect for a light lunch or as a vibrant side at gatherings, this salad is enhanced with a refreshing lemon dressing and a sprinkle of Parmesan.

Ideal for those following a vegetarian diet, this recipe is also nut and dairy-friendly. With easyChef Pro, you can effortlessly select this recipe, organize your ingredients, and access personalized meal planning features. Enjoy step-by-step guides and smart shopping lists to make meal prep a breeze!

Overview

This Zesty Lemon Buckwheat Salad is a refreshing and hearty dish that combines the nutty flavor of buckwheat with the crispness of summer squash and the crunch of toasted walnuts. Enhanced with a bright lemon dressing and a sprinkle of Parmesan, this salad is perfect for a light lunch or a side dish at your next gathering.

Diet Type

Vegetarian

Allergies

Nuts, Dairy

Cuisine

Mediterranean

Serving Size: 8

Cooking Time: 55 minutes

Ingredients

• 2 Cups uncooked buckwheat
• 4 Cups water
• 0.5 Teaspoons (tsp) salt
• 1 Large summer squash, sliced
• 1 Cup cooked garbanzo beans
• 0.5 Cup toasted walnuts, chopped
• 0.25 Cup Parmesan cheese, grated
• 1 Whole lemon, juiced
• 1 Tablespoon fresh parsley, minced
• 2 Tablespoons (tbsp) olive oil
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste

Steps

1. In a medium saucepan, bring the buckwheat, water, and salt to a boil. Reduce the heat and simmer for 7 minutes until the buckwheat is tender. Drain and transfer to a mixing bowl. Allow it to cool to room temperature in the refrigerator.
2. Once the buckwheat is cooled, add the sliced summer squash, cooked garbanzo beans, toasted walnuts, and grated Parmesan cheese to the bowl.
3. In a small bowl, whisk together the lemon juice, minced parsley, and olive oil. Season with salt and black pepper to taste.
4. Pour the lemon dressing over the buckwheat mixture. Gently toss all ingredients until well combined and evenly coated with the dressing.
5. Serve the salad at room temperature, garnished with additional parsley if desired. Enjoy the refreshing flavors and textures of this delightful dish!

Enjoy your homemade Bright Lemon Buckwheat Salad with Crunchy Walnuts and Summer Squash!