Buckwheat Salad with Prawns
A Salad from the sea...
This salad is healthy and flavorful, and perfect for a summer meal. The buckwheat provides a nutty flavor and a chewy texture, while the prawns add a touch of sweetness. The salad is also filled with fresh vegetables, like tomatoes, cucumbers, and red onions. It will take you to the peak of taste with its refreshing taste.
TYPE
Main Course
Serving
2
Total Time
35 MIN
Ingredients:
- 150 g buckwheat
- 350 ml water
- 6 prawns
- 1 tablespoon olive oil
- 1 cucumber
- 1 avocado
- ½ green apple
- 50 g pumpkin seeds
- Salt and pepper
For the Dressing:
- 1 lemon juice
- 2 tablespoon olive oil
- Salt and sumac
Step by Step:
Rinse the buckwheat groats and take them in the saucepan. Add water then close the cover and bring it to boil. When it is boiled, lower the heat and simmer for about 15 minutes. Rest with closed cover for 10 minutes. Then open the cover and let it cool.
Peel the prawns’ shells and clean inside. Heat olive oil in a pan and add the prawns. Cook them for about 3 minutes on each side. Add salt and pepper on top, mix them well.
Cut cucumber, avocado and green apple dice and the same size.
Blend all sauce ingredients until everything gets smooth with a blender, set aside.
In a large bowl mix buckwheat, cucumber, avocado, green apple and pumpkin seeds.
Take salad to the serving plate and place prawns on top. Drizzle dressing and serve it. Enjoy!
