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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 cup buckwheat groats |
1/2 teaspoon salt, plus more for buckwheat cooking water |
2 tablespoons cider vinegar |
2 tablespoons extra-virgin olive oil |
1/4 teaspoon freshly ground pepper |
1 large red bell pepper, diced |
1 mango, peeled and diced |
2/3 cup diced red onion |
1/4 cup chopped parsley |
4 cups mixed salad greens |
Directions:
1. In a large skillet, toast buckwheat over medium-high heat, shaking, until lightly browned and fragrant (3 minutes).
2. Cook buckwheat in boiling lightly salted water until just tender (5-7 minutes); drain.
3. In a large bowl mix vinegar, oil, 1/2 tsp salt, and ground pepper. Add warm buckwheat, bell pepper, mango, onion, and parsley; toss. Serve on greens.
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