Name: Rainbow Salad
Yield: 2
Cuisine: vegan
Ingredients: 4 to 5 tablespoons of cooked buckwheat (make a batch so you can use it for the whole week); one avocado; one sweet red bell pepper; a spring onion; two small tomatoes; 240 grams of white beans (for convenience use organic white beans in a glass jar, rinse well before use); three teaspoons of sunflower seeds; 3/4 of a cucumber (peeled if not organic); two big cups of spinach (there is also spinach on the bottom of the bowl)

Ingredients

Scale

4 to 5 tablespoons of cooked buckwheat (make a batch so you can use it for the whole week)
one avocado
one sweet red bell pepper
a spring onion
two small tomatoes
240 grams of white beans (for convenience use organic white beans in a glass jar, rinse well before use)
three teaspoons of sunflower seeds
3/4 of a cucumber (peeled if not organic)
two big cups of spinach (there is also spinach on the bottom of the bowl)

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Instructions

Combine all in a bowl and serve.
As a dressing I added some cold-pressed olive oil, a lemon, a pinch of celtic sea salt, pepper, and tahini.