Buckwheat, though not a type of grain, perfectly embodies a gluten-free variation of traditional Lebanese celery salad with its endearing “imposter” identity. 200 grams of parsley dominate, complemented by fresh tomatoes and mint, and drizzled with lemon oil—every bite is a whisper of summer fields.
Why is Buckwheat a Salad Darling?
Buckwheat is rich in magnesium, often overlooked in modern diets, yet it helps stabilize cardiovascular health; its fiber content is approximately 4.5g per cup, lowering cholesterol and stabilizing blood pressure. Even better, parsley, carrying Vitamin C and antioxidants, transforms an ordinary salad into a health-promoting symphony.
Ingredients List (Serves 4)
- 100g buckwheat (rinsed)
- 200g parsley leaves (large leaf variety)
- 6 large ripe tomatoes
- 3 spring onions or shallots
- 1 lemon
- A handful of mint leaves
- 4 tablespoons extra virgin olive oil
Total preparation time: 30 minutes.
Step-by-Step Tips
- Cook the buckwheat base: Bring a large pot of water to a boil, add the buckwheat and cook for 15 minutes. Drain the hot water and pour into a large bowl to cool.
- Tame the onion flavor: Finely chop the spring onions and place them in a small bowl. Squeeze the juice of half a lemon and mix well. Let it sit to remove the bitterness.
- Indulge the greenery: Finely chop the parsley and sprinkle it over the buckwheat. Cut the tomatoes into small pieces and add them to the bowl.
- Finish with mint: Finely chop the mint and add it to the bowl along with the onion juice. 5. Awaken with Sour Oil: Pour in the remaining lemon juice, swirl with olive oil, and generously sprinkle with salt and pepper.
- Gently Stir to Bloom: Gently toss with a spoon and serve immediately. Best enjoyed chilled.
Tips: Health Benefits Enhanced
Buckwheat, a common ingredient in everyday cooking, can subtly lower the risk of high cholesterol and high blood pressure. Paired with the vibrant green of parsley, it’s not only visually appealing but also subtly strengthens the antioxidant barrier. Try this salad as the main dish for lunch, accompanied by roasted chicken or fish—light yet flavorful, and satisfying for the stomach.
This dish is more than just filling; it’s an invitation for the body to rediscover nature’s bounty—simple to make, yet full of surprises.
