how to make buckwheat salad

Naturally Gluten-free

This Buckwheat Spinach Summer Salad is easy to make and can be made ahead for any picnic or family gathering. This salad contains an herby dill dressing and crunchy pickles that simply screams summertime.

how to make buckwheat salad

Buckwheat Spinach Summer Salad

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x


  • 1 cup groats (buckwheats)
  • 2 cups water or vegetable broth to cook the buckwheats
  • 3 stalks green onion, thinly sliced
  • 1 tomato, chopped
  • 1 pickle diced
  • 2 1/2 cups thinly sliced purple cabbage (loosely packed)
  • salt and pepper to taste

For the Dressing

  • zest of one lemon
  • juice of one lemon
  • ¼ cup chopped fresh dill
  • ⅓ cup olive oil
  • salt and pepper to taste


  1. In a saucepan or pot cook the buckwheats just like you would rice. Add one cup of buckwheat along with 2 cups of water or vegetable broth to the pot and cook on low heat until the buckwheat is soft and fluffy.
  2. Once the buckwheat has cooked and cooled. Transfer it to a large mixing bowl and add the spinach, green onion, tomatoes, pickles, and purple cabbage. Toss gently to combine.

Make the dressing:

  1. In a mixing bowl, add the lemon juice, lemon zest, olive oil, dill, salt and pepper, and mix until a dressing forms.

Putting it all together:

  1. Drizzle the dill dressing all over the salad and gently toss until the vegetables are fully coated with the dressing.
  2. Enjoy immediately or store in the fridge for three days.

  • Category: Salad, Sides