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Buckwheat salad


Total: 55 min


15 min


40 min


2 servings
  • 200 g Buckwheat
  • 75 g Salmon, smoked
  • 0.5 Cucumber
  • 0.5 lettuce heart
  • 0.5 Lemon
  • 2 tablespoon Fresh mint
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Anise seeds
  • 1 pinch Cumin powder
  • 1 pinch Cayenne ground pepper
  • 5 mL Soy sauce
  • 30 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Cook the buckwheat covered in one and half times its volume of boiling salted water for 20 minutes (or follow the instructions on the package).
  • Let it cool.
  • Meanwhile, peel the cucumber and remove the seeds. Dice it up.
  • Wash, drain and separate the lettuce leaves.
  • Wash and chop the mint.
  • Dice up the salmon.
  • Press the lemon.
  • In a bowl, mix the olive oil, the lemon juice, the chilli, the cumin, some salt and pepper.
  • In a salad bowl, mix all the ingredients and add the vinaigrette.
  • Put in the fridge for 20 minutes.
  • Serve the buckwheat salad fresh.

Recipe tips

  • Try to limit your consumption of very sweet beverages, water is a good choice during meals.