Best 2 Buckwheat And Summer Squash Salad Recipes

Venture into a culinary journey with our delightful Buckwheat and Summer Squash Salad, a symphony of flavors and textures that will tantalize your taste buds. This vibrant salad showcases the best of seasonal produce, featuring tender summer squash, nutty buckwheat, and a refreshing dressing that harmonizes all the ingredients. It's a perfect side dish for your summer barbecues or a light and satisfying lunch option.

In addition to the main recipe, we've included a collection of equally enticing recipes to satisfy diverse culinary preferences. Indulge in the creamy and flavorful Avocado Toast with Poached Egg, a perfect brunch or breakfast treat. For a quick and healthy snack, try the refreshing Watermelon and Feta Salad, a burst of sweetness and tang.

Transport yourself to the Mediterranean with our flavorful Greek Salad, a classic combination of fresh vegetables, feta cheese, and a zesty dressing. And for a hearty and satisfying meal, dive into the aromatic Chickpea and Sweet Potato Curry, a fragrant blend of spices, vegetables, and creamy chickpeas.

Each recipe is carefully crafted to provide a unique culinary experience, ensuring there's something for every palate. Dive in and let your taste buds embark on an unforgettable adventure!

Check out the recipes below so you can choose the best recipe for yourself!

BUCKWHEAT AND SUMMER SQUASH SALAD

Buckwheat and Summer Squash Salad image

Fresh and hearty.

Provided by Sunaina

Categories Salad Grains

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups uncooked buckwheat
4 cups water
½ teaspoon salt
1 large summer squash, thinly sliced
1 cup cooked garbanzo beans
½ cup chopped toasted walnuts
¼ cup grated Parmesan cheese
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
salt and black pepper to taste

Steps:

Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.

Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.1 g, Cholesterol 2.2 mg, Fat 10.9 g, Fiber 7.2 g, Protein 9.9 g, SaturatedFat 1.7 g, Sodium 278.9 mg, Sugar 1.1 g

REFRESHING SUMMER SQUASH SALAD

Refreshing Summer Squash Salad image

Great dinner for the summer.

Provided by TJ Lombard

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

Steps:

Toss yellow squash and zucchini with salt in a large bowl.
Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g

Tips:

When choosing buckwheat, look for light brown or tan groats that are free of debris. Avoid groats that are dark or have a musty smell.
Buckwheat can be cooked in a variety of ways, but the most common method is to boil it. To boil buckwheat, rinse the groats in a fine-mesh strainer and then add them to a pot of boiling water. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the buckwheat is tender and has absorbed all of the water.
Once the buckwheat is cooked, it can be used in a variety of dishes, such as salads, pilafs, and soups. It can also be ground into flour and used to make bread, pancakes, and other baked goods.
Summer squash is a versatile vegetable that can be used in a variety of dishes. It can be grilled, roasted, sautéed, or steamed. Summer squash is also a good source of vitamins and minerals, including vitamin C, potassium, and magnesium.
When choosing summer squash, look for firm, brightly colored vegetables that are free of blemishes. Avoid squash that is soft or has brown spots.
To prepare summer squash for cooking, wash it well and then cut it into desired shapes. Summer squash can be cooked with the skin on or off, depending on your preference.

Conclusion:

Buckwheat and summer squash salad is a delicious and healthy dish that is perfect for a summer meal. The buckwheat provides a nutty flavor and chewy texture, while the summer squash is tender and flavorful. The salad is also packed with nutrients, including protein, fiber, vitamins, and minerals. If you are looking for a new and exciting way to enjoy buckwheat and summer squash, this salad is a great option.