Cauliflower Buckwheat Salad
recipe

A refreshing and nutritious salad featuring cauliflower and buckwheat, perfect for a light meal or side dish.
Preparation Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- 1 medium cauliflower
- 1 cup buckwheat
- 1 red onion
- 1 bell pepper (red or yellow)
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions:
1. Cook the buckwheat according to package instructions and let it cool.
2. Cut the cauliflower into small florets and steam lightly until slightly tender but still crisp.
3. Chop the red onion and bell pepper into small cubes.
4. Halve the cherry tomatoes.
5. In a bowl, combine the cooked buckwheat, cauliflower, red onion, bell pepper, and cherry tomatoes.
6. Add the olive oil and balsamic vinegar, and season with salt and pepper.
7. Mix well and let the salad chill in the refrigerator for about 30 minutes.
8. Garnish with fresh herbs before serving. Enjoy!
Nutritional Information (per serving):
- Calories: 180
- Protein: 6g
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 5g
- Sugar: 3g

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