When temperatures are rising and the last thing on your mind is to cook a meal, this summer buckwheat salad with lovage dressing is the answer. This salad is ridiculously easy to make. Even during those warm summer days. You know those days, you’d rather not be more than 20 minutes in the kitchen?
What makes this buckwheat salad such a delicious summer salad?
The various crispy ingredients make this salad so fresh. Such as fresh herbs, radishes, carrot, and cucumber. In combination with the soft-boiled buckwheat and black beans, this buckwheat salad will also satiate you until your next meal.
If you have no idea what lovage is then the term “maggi” might ring a bell? Its flavour is often compared to celery. So in France it’s known as céleri bâtard or false celery. In Germany and the Netherlands lovage is known as ”Maggi soup seasoning”. You probably have eaten a dish with lovage in a restaurant, since lovage is a plant that gives a lot of flavor to soups, sauces and salads.
It’s quite difficult to find fresh lovage, so I use the dried version. The dried version is easy to find in any supermarket among all other herbs and spices.
The taste is somewhat reminiscent of broth. Since I cook without salt, I find this a nice way to create a somewhat stronger savory taste. Of course, you can also simply use salt in this recipe if you are used to that.
Lovage also seems to be used for all sorts of aches and pains. Lovage is therefore certainly not an unhealthy option to use in a recipe for a salad dressing.
Back to this summer buckwheat salad
This salad is light and is ready in 20 minutes. If you cook the buckwheat the night before, you might even need less than 20 minutes. This salad is also perfect to take to the park or to work.
Oh, and let’s not forget the barbecue. This recipe is very suitable for a vegan barbecue. Which makes totally sense: it’s great to make the day before, and it taste great with both hot and cold meals. It actually combines so well with everything.
If you use whole corn cobs, I highly recommend to grill them. Then sprinkle with a bit of lemon- or lime juice and some herbs and you have a buckwheat salad with even more flavor.
Do corn and/or radishes not float your boat? You might want to try bell pepper, zucchini noodles, or grilled eggplant. Especially grilled eggplant is a delicious addition to this salad. If you need even more summer salad recipes, then this article with 3 summer superfood salads is definitely something you might enjoy.
If you are going to make this buckwheat salad, I would love to read this in the comments below. And if you take a photo, tag me #thegreencreator on Instagram!
This buckwheat salad with lovage dressing is a delicious salad for the summer. Fresh, crispy, and great for a barbecue or picnic. This buckwheat salad is also perfect to make ahead. All ingredients stay fresh and crispy, such as radishes, cucumber, carrot, onions and corn.
For the buckwheat salad
½ cup (80 grams) buckwheat
200 grams corn
2 medium-sized carrots
1 spring onion
1 red onion
3 cups (200 grams) cooked black beans
optional: mint leaves
For the dressing
juice of 1 lemon
1 tsp garlic powder
1 tsp dried onion powder
1 tbsp cashew butter
pinch of black pepper (to taste)
1 tsp mustard
1 tsp lovage (dried)
1 tsp date syrup
Rinse the buckwheat under running water in a fine sieve. Then boil the buckwheat in twice the amount of water. Let it simmer for 10 minutes (with a lid on the pan) over low- to medium heat. Then drain the buckwheat well.
For this recipe you can use corn from a glass jar. Rinse the corn well before adding it to the salad. Or you can use fresh corn cobs. Boil the corn cobs for about 10 minutes in a generous amount of boiling water and cut the grains off the cob.
The same applies to the black beans. You can cook it yourself or use it from a glass jar. I use black beans from a glass jar and rinse them very well before using them.
Place the buckwheat, corn and black beans in a large mixing bowl.
Cut the carrots, cucumber, red onion, radishes and spring onion in small chunks and add this to the mixing bowl. I personally think that the smaller you cut the fresh ingredients, the better the taste. But that is completely personal.
Add some finely chopped mint leaves for extra freshness.
Place all ingredients for the dressing in a small mixing bowl. Mix well to combine and add the dressing to the salad. Mix to combine. You can do this well in advance so the salad can absorb all the flavors of the dressing.
If you are used to cook with salt, season this salad with salt if you wish.
Keywords: buckwheat, buckwheat salad, radish, summer, lovage, dressing, barbecue
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