A healthy, hearty, lemon-ey salad from the cookbook Blissful Basil. Vegan and gluten free.
Oh hi – long time no post. Last week, I was a bit sick and down for the count, to say the least. This week, I’m on a healing bender. I have my blender working overtime with crazy green smoothies made with ginger, turmeric and every herb that I’ve read about that contains immune-building qualities. I’m trying to eat lighter and brighter as well because I really do believe that plants can heal.
Which brings me to this recipe from Blissful Basil, a cookbook that couldn’t have arrived at a better time. If you don’t follow Ashley’s blog of the same name, you must! She has the most gorgeous recipes that you can feel great about eating.
In her book, she shares her story about dealing with anxiety as well as other health issues, and how she came to learn that a plant-based diet was just the thing that made her health thrive. The book is filled with 100 creative veggie recipes like Sloppy Shiitakes (her veggie take on a sloppy Joe), Triple Noodle Power Pad Thai, Vegan Snickerdoodle Cookie Bars, to name a few. (I’ve bookmarked practically the whole book).
But today’s recipe is this simple, delightful, hearty, lemon-y salad that I just love. Despite its name, buckwheat is actually a gluten-free grain. I had never cooked with buckwheat groats and I have to tell you that I’m obsessed. They take only about 10 minutes to make and they’re similar in texture to farro or wheatberries. The hearty, chewy bite is just so wonderful in this salad. This recipe makes for either a great packable lunch or a delicious dinner, if you just add whatever protein you like served on the side.
How pretty is her book cover? Vegan pizza here I come:
I also have my eye on these Pulled Hearts of Palm Tamales with Chipotle Cream and Pinapple Pico de Gallo:
A Giveaway: Ashley is so kindly offering a copy of the book to give away – leave a comment to enter! A winner will be chosen at random on Friday. (U.S. and Canadian addresses only)
Or click here to get your copy right now!
Buckwheat, Apple, Cranberry Avocado Salad
- 1 cup raw buckwheat groats
- 2 cups water
- 1 medium Granny Smith apple, cut into matchsticks
- 2 cups baby arugula
- ⅓ to ½ cup dried cranberries
- ¼ cup raw pepitas
- 1 ripe avocado, sliced
- 3 to 5 tablespoons fresh lemon juice, divided
- 2 tablespoons extra-virgin olive oil
- 1 to 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- ¼ to ½ teaspoon sea salt
- freshly ground black pepper
- Add the buckwheat groats to a fine-mesh strainer and thoroughly rinse with cold water. Un a medium saucepan, combine the rinsed buckwheat and water. Bring to a boil, decrease the heat, and simmer, uncovered, for 10 minutes, or until tender, stirring occasionally to prevent burning. Stain and rinse with cold water until the water runs clear.
- Transfer the cooked buckwheat to a large nonreactive serving bowl along with the apple, greens, cranberries, and pepitas.
- Make the dressing: In a small bowl, vigorously whisk together 3 tablespoons of the lemon juice, olive oil, maple syrup, Dijon mustard, garlic, sea salt, and black pepper to taste.
- To assemble: Pour the vinaigrette over the salad and toss to coat. If desired, add the remaining 2 tablespoons lemon juice to the salad to brighten the flavors, and liberally season with salt and pepper.
- Divide among plates and top with the sliced avocado.
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would LOVE this cookbook to share yummy food with my grad school friends/health care compatriots!!
This recipe looks delicious. I’m on day 8 of a 10 day green smoothie cleanse and I’m looking forward to making this soon!
I didn’t know the blissful basil blog and I love it ! Always happy to discover new amazing vegan and vegetarian cook s:)
Would love to experiment with her book !
For this salad I have a near classic at home : love the buckwheat and the avocado and love pairing their flavors 🙂
SO excited to have found your blog. I’m digging deep in the archives and building my healthy eating plan for the year ahead. Thanks for making food so healthy and beautiful.
xo-LP
Wow, I literally just received a bag of wheat berries in my weekly veggie box and have been pondering what to do with them…They will work perfectly with this recipe!
Sounds delicious! Will have to try it and would love to win her cookbook!
This is wonderful! I have a friend who turned to a plant-based diet, and found that her depression improved substantially – she’s vegetarian to this day!
I would love to give this to her if I won it 🙂
Will pick up some buckwheat groats at Whole Foods later today- this salad looks yummy!! for lunch, dinner, or maybe even for breakfast!! Thanks!
I LOVE buckwheat groats but have never tried to cook it like this. Will definitely try b/c all of your recipes are simply delicious and healthy. I would love to win this cookbook. It would be sheer blissl!
I’m sure I’ll bookmark the whole book too! Looking forward to trying new ingredients and techniques.
I agree the photography and book design is visually pleasing! And all the recipes sound scrumptious!
I certainly would be in bliss to win this cookbook!
I cook almost every single night. We went plant-based October 1st… and need all the inspiration I can get!!
This looks so yummy!
Looks great! I love farro so will have to try this!
Buckwheat also makes a great healthy “risotto”, add a little nutritional yeast and lemon to the stock. It’s so good!
Thank you for sharing this beautiful cookbook and recipe!
ooh I’ll have to give that a try – thank you!
Sounds like a great combination of wholesome ingredients.
Beautiful too.
Last yaear I cooked a lot of your recipes, all great 🙂. This looks so good. It may be a silly question but I don’t have buckwheat at hand, do you think it would work with steel cut oats?
Farro or wheat berries would be my second choice if you don’t have a gluten issue. Otherwise, I’d go with quinoa. I don’t think steel cut oats would work in a salad. Hope that helps!
also – note that any of those 3 other grains all have to be cooked differently than the instructions listed in the recipe for cooking the buckwheat.
Thank you Jeanine 😊
That’s my kind of salad – lots of fun textures, protein, fiber & big taste – thank you!
I would love to win this cookbook. Thanks for doing the giveaway.
ooooo Im making this tonight. never used buckwheat. A new cookbook is always welcome. 😊