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Asperge Salade met Boekweit en Radijsjes

Buckwheat Salad with Asparagus

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  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25
  • Yield: 2 1x
  • Category: lunch, dinner
  • Method: stovetop/ oven
  • Cuisine: Eastern Europe
  • Diet: Vegan


This gluten-free Buckwheat Salad with Asparagus is bursting with flavor and packed with wholesome goodness. It is a quick and easy favorite for busy weeknights or relaxed weekends. Perfect for any occasion, it’s a great choice for gatherings, picnics, or a nourishing lunch. With a prep time of under 30 minutes, this recipe is a spring must-make!


  • 1 cup (130 gr) whole buckwheat groats
  • 1 cup (240 ml) water
  • 1 green onion, sliced
  • 1 handful fresh flat-leaf parsley, finely chopped
  • 1 lemon, juice ( or more to taste)
  • 12 tbsp cold-pressed olive oil for drizzling and/or grilling
  • 1 bunch asparagus (approx. 15 spears)
  • 1 bunch radishes (approx. 15), cut into thin slices
  • 1 cup (100 gr) green peas (frozen)
  • 1 tbsp coconut aminos or tamari (to keep it gluten-free)
  • ½ tsp onion powder
  • 1 tbsp sunflower seeds or pumpkin seeds
  • sea salt and black pepper to taste


  1. Cook the Buckwheat: In a saucepan, combine the buckwheat groats and water. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the buckwheat is tender but still has a slight bite to it. Drain any excess water and let the buckwheat cool.
  2. Prepare the Vegetables: While the buckwheat is cooking, prepare the vegetables. Trim the tough ends off the asparagus spears and cut them into bite-sized pieces. Slice the radishes thinly and set aside.
  3. The Asparagus: Grill or use a (wok) pan to heat the asparagus. Simply drizzle the asparagus spears with olive oil and season with salt and pepper, then heat for a few minutes until tender and slightly charred.
  4. Assemble the Salad: In a large mixing bowl, combine the cooked buckwheat, sliced green onion, chopped parsley, grilled asparagus (if using), sliced radishes, and green peas.
  5. Make the Dressing: In a small bowl, whisk together the lemon juice, coconut aminos or tamari, onion powder, and a drizzle of olive oil. Taste and adjust the seasoning as needed.
  6. Toss and Serve: Pour the dressing over the salad ingredients and toss gently to combine. Season with salt and pepper to taste, if desired. Sprinkle the salad with sunflower seeds or pumpkin seeds for added crunch.
  7. Enjoy! This Buckwheat Salad with Asparagus is best served fresh, either as a light lunch or a side dish with your favorite protein.


  • Any leftovers can be stored in the refrigerator for 2-3 days. Just make sure to store it in an airtight container to maintain freshness.
  • If you are not gluten-free, feel free to use soy sauce instead of aminos or tamari.


  • Serving Size: 2
  • Calories: 600
  • Sugar: 5gr
  • Sodium: 200mg
  • Fat: 10gr
  • Carbohydrates: 35gr
  • Fiber: 10gr
  • Protein: 9gr
  • Cholesterol: 0