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Dill Buckwheat kernel Salad

Dessert, Gluten Free, Lunch/dinner
3-4 Servings
20 minutes
Anna T. Genno


  • ½ cup cooked Certified Organic Buckwheat Kernel
  • 2 tomatoes, chopped
  • 1 cucumber, chopped
  • 1 celery stick, chopped
  • 2 spring onions, thinly sliced
  • Handful of dill, thinly sliced -Dressing:
  • 2 tablespoons olive oil
  • 1 medium sized lemon juice
  • Salt & pepper


1.Rinse 1/2 cup buckwheat with cool water and drained into a strainer. Pour drained buckwheat into a pan with ¾ cup of water. Bring it to boil then reduce heat and cover for 15 mins. Turn off the heat and cool for at least 5 mins.

2.Dice tomato, cucumber and celery into small pieces. Finely chop spring onions and dill. Drizzle in dressing and combine cooked buckwheat with all the ingredients together in a large bowl, and serve.