Basil Buckwheat Salad Bowl

I love summer. Because hair dries easily, because yoga is easier, because days are longer, and because I’m not shivering to go to the kitchen to whip up a salad.

This salad is perfect for summer. Its heavy and worthy as a main dish. The hero ingredient is buckwheat, which is gluten free, and is known to reduce cholesterol and blood pressure. Because it grows so quickly, it is usually pesticide free, plus it’s packed with more antioxidants than any other cereal. Add to that a mix of different coloured vegetables and oils and you have a nutrient packed lunch. Here’s the recipe for two:

Boil a cup of buckwheat and then drain the excess water. Set aside. Chop up an avocado, red and green peppers, and a tomato. Crush a bunch of basil leaves and tear a some salad leaves (I used lettuce and lollo rosso, but rocket and baby spinach are good too). Mix all ingredients together. Add a healthy glug of extra virgin olive oil, balsamic vinegar, a touch of sea salt and some pine nuts. It’s that simple!

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