Cucumber Dill Salad with Crunchy Buckwheat Groats
1 salad
YIELD
5 minutes
PREP TIME
20 minutes
BAKE TIME
25 minutes
TOTAL TIME
Ingredients
• 1 cup Anthony’s Goods Raw Buckwheat Groats • 1 tbsp olive oil • ½ tsp salt • Ground black pepper • 5 cucumbers, chopped • ¾ cup unsweetened and unflavored coconut yogurt (or Greek yogurt, if not vegan) • ¼ cup dill • 2 cloves garlic, minced • Salt to taste
Instructions
This crispy and refreshing cucumber salad makes a great light lunch. Mixed with creamy coconut yogurt, dill and minced garlic, it’s reminiscent of Greek tzatziki sauce. Crunchy toasted buckwheat groats are a great topper for added texture, protein, fiber and more. 1. Preheat the oven to 350F and line a baking sheet with parchment paper. 2. Toss the buckwheat groats with olive oil, salt and pepper and toast until browned (about 20 minutes). Stir every 5 minutes and rotate the pan at the 10 minute mark to prevent burning. 3. While the buckwheat is toasting, cut the cucumber and mix with coconut yogurt, minced garlic, dill and salt. 4. Top with the toasted buckwheat and enjoy!
LEARN TO MAKE IT
LATEST RECIPES
Creamy Vegan Chocolate Ice Cream
This delicious vegan chocolate ice cream has a key ingredient to keep it creamy without any dairy—arrowroot flour!
Read moreSunflower and Pumpkin Seed Butter
Allergic to nuts? Blend up this creamy sunflower and pumpkin seed butter instead!
Read moreBlueberry Chia Pudding
No fresh berries? No worries! Use Anthony's freeze-dried blueberry powder for a punch of color and flavor in this nutritious chia pudding recipe.
Read moreTropical Dragon Fruit Smoothie Bowl
This refreshing smoothie bowl gets subtle sweetness and vibrant color from bright pink dragon fruit powder. Give it a try!
Read more