Buckwheat and vegetable salad
Description
The recipe won't take much time. For some, this dish might seem unusual, and doubts about its taste may arise. Nevertheless, this dish does exist. I suggest preparing a salad using traditional vegetables that any homemaker would have on hand. It's a fairly light yet filling appetizer, winning people over with the unique vegetable notes of zucchini, green beans, and tomatoes. Very simple, vibrant, and juicy. Yet, still satisfying and healthy, thanks to the vegetables' vitamins and the iron content in buckwheat. This dish can also be served as a side dish. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making the salad.
- 2
Step 2
Rinse the buckwheat groats and place them in a saucepan. Pour in water and season with salt to taste. The buckwheat to water ratio is 1:2.
- 3
Step 3
Cook the buckwheat until done, until the water has evaporated.
- 4
Step 4
Wash the zucchini and slice it. Place it in a frying pan.
- 5
Step 5
Sauté the zucchini until golden brown.
- 6
Step 6
Place the boiled buckwheat into a salad bowl, add the fried zucchini.
- 7
Step 7
Boil the green beans in salted water for 3-5 minutes. Add the beans and chopped tomato to the salad.
- 8
Step 8
Season the salad lightly with salt and mix.
- 9
Step 9
The salad with buckwheat and vegetables is ready. Serve as an appetizer.