Cucumber Dill Salad with Crunchy Buckwheat Groats
• 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
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!