Alkalising Buckwheat Salad
Prep time
Cook time
Total time
  • 1 cup raw buckwheat
  • 2 handfuls baby spinach
  • 2 spring onions chopped
  • 1 handful fresh basil leaves
  • zest of 1 lemon
  • juice of ½ lemon
  • 50g feta cheese
  • 1 ripe avocado ( I used these teeny tiny avos I found that's why it looks like more than one in the photo)
  • ½ red onion finely chopped
  • 2 T pepitas
  • 2 T mixed sprouts
  • 1 fresh red chilli thinly sliced
  • ¼ cup olive oil
  • sea salt and pepper to taste
  1. Rinse the buckwheat under cold water then bring to the boil in a pot with 2 cups of water. Reduce the heat and allow to simmer for 15 minutes or until tender (buckwheat is better when slightly undercooked, if it is cooked too long it tends to go mushy)
  2. While the buckwheat is cooking combine the baby spinach, basil,spring onions, lemon zest and lemon juice in a food processor and process until finely chopped.
  3. Once the buckwheat is cooked allow to cool then stir in the herb mixture. Add the chopped red onion and season with salt and pepper.
  4. To serve, arrange the buckwheat on a platter, drizzle with olive oil, scatter the chopped chilli and sprouts, crumble the feta over the top and p the sliced avocado
  5. Serves 2
Recipe by The Luminous Kitchen at