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Cucumber buckwheat salad


1 cup buckwheat groats

2 cups water

½ tsp salt

1 cucumber, diced

1-2 tomatoes, diced

¼ cup red onion, finely chopped

2 tbs. fresh mint, chopped

2 Tbs. fresh basil

¼ - ½ cup feta cheese, chopped or crumbles

juice of 1 lemon

2 tbsp. white wine vinegar

1 tbsp. olive oil

½ tsp salt

½ tsp black pepper

Yield: 2 servings Directions:

1. In a small saucepan, bring water to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 15 minutes.

2. Remove lid and allow to cool for at least 30 minutes. For this demo and when crunched for time, rinse in cold water. You can also cook your buckwheat groats the previous day and let them cool overnight.

3. Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.

4. Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.


Buckwheat: Good for kapha and excess weight.

Cucumber: good for Urinary tract infections, spleen and stomach disorders, blood purifier.

Tomatoes: Help with circulation for the blood, heart, cholesterol, hypertension, lowers risk of cancer, appendicitis and digestive disorders, precaution: aggravates toxic blood conditions, kidney, gall stones and arthritis.

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