Buckwheat mango salad

Here is a recipe for my recent cook book “For the love of Buckwheat – from appetizer to dessert”

1/2 cup buckwheat

1 large ripe mango, peeled, diced

¼ cup red onion, julienned

½ cup red bell pepper, diced

½ cup yellow bell pepper, diced

½ cup fresh cilantro, chopped

Dressing:

¼ cup vegetable oil

3 tbsp lemon or lime juice

1 tsp salt

1 tsp black pepper, ground

In a medium saucepan cover buckwheat with 1 cup of water and simmer on medium heat until all water is absorbed and buckwheat is tender. Remove saucepan from heat and cool the buckwheat to room temperature. In a large bowl combine buckwheat, mango, red onion, red bell pepper, yellow bell pepper, cilantro. In a small bowl whisk together vegetable oil, lemon juice, salt and pepper. Season the salad with the dressing and serve chilled.

Advertisement