Spring salad with buckwheat

Spring salad with buckwheat

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 354 kcal
, Fat: 16 g
, Carbohydrate: 36 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Salad dressing

4 tbsp apple vinegar
3 tbsp olive oil
1 garlic clove, squeezed
¼ tsp salt
a little pepper


150 g buckwheat
3 dl salted water, boiling
1 bunch dill, finely chopped
1 bunch flat-leaf parsley, finely chopped


1 tbsp olive oil
500 g green asparagus, lower third peeled, cut into approx. 3 cm pieces
½ tsp salt
250 g strawberries, cut into slices
1 bunch radish, sliced
50 g Parmesan, shaved into thin strips using a peeler
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How it's done

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Salad dressing

Combine the vinegar, oil and garlic, season.


Cook the buckwheat in boiling salted water for approx. 3 mins. Remove the pan from the heat, cover and leave to absorb for approx. 15 mins. Add the buckwheat, dill and parsley to the salad dressing, mix.


Heat the oil in a frying pan, sauté the asparagus for approx. 5 mins., stirring occasionally, season with salt, mix into the buckwheat along with the strawberries and radish, sprinkle with the parmesan shavings.

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