🥗 Buckwheat salad with apple and leek: fresh, light, and nutritious
A simple and genuine dish with all the taste of Valtellina 🏔️🌾🍋
Introduction
Are you looking for a healthy and tasty alternative to the classic salad? This buckwheat salad with apple and leek is perfect for a light lunch or as a nutritious side dish. Rich in fiber and naturally gluten-free, it combines the rustic flavor of hulled buckwheat with the freshness of the apple and the delicacy of the leek. Dressed with extra virgin olive oil and lemon juice, it’s an excellent choice even for those following a balanced or vegetarian diet. 🥬✨
📝 Ingredients (for 4 people)
- 200 g of hulled buckwheat
- 50 g of leek (only the tender part)
- 1 apple
- Juice of one lemon
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Salad leaves for serving
👩🍳 Preparation
- Cook the hulled buckwheat in salted water for about 15 minutes, then drain it and let it cool.
- Wash and finely slice the tender part of the leek.
- Dice the apple and drizzle it with a few drops of lemon juice to prevent it from browning.
- In a large bowl, combine the buckwheat, apple, and leek.
- Dress with extra virgin olive oil, the remaining lemon juice, salt and pepper to taste.
- Serve the salad placed on a leaf of green salad for a fresh and natural presentation.
💡 Extra Tips
- For a crunchy touch, add some walnut halves or sunflower seeds.
- You can replace the apple with pear or pomegranate for an autumn variation.
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
