This vibrant salad combines nutty buckwheat, fresh asparagus, and a zesty pesto for a delicious gluten-free meal. It’s perfect for a light lunch or a healthy side that’s full of flavor and texture.
Start by bringing a cup of water to a boil in a saucepan. Once it’s boiling, add the buckwheat, give it a quick stir, then lower the heat and let it simmer gently. Cook it until the buckwheat is tender but still has a bit of bite, which should take about 8 minutes.
While the buckwheat is cooking, get your steamer ready by placing a steamer basket in a saucepan with a little water—just enough so it doesn’t touch the basket. Bring the water to a boil, add the asparagus, cover it, and steam until the asparagus is tender. This usually takes somewhere between 2 to 6 minutes depending on how thick your spears are. Once done, cut the asparagus into half-inch pieces.
In a bowl, mix the warm asparagus with the pesto until everything is nicely coated. Then, add the cooked buckwheat and give it a gentle toss to combine all the flavors. Finish it off with a sprinkle of Parmesan cheese right on top, and you’re ready to serve!
- Rinse buckwheat well before cooking to remove any bitterness.
- Blanch asparagus briefly to keep it tender-crisp and bright green.
- Use fresh basil and good-quality olive oil for the best pesto flavor.
This salad is fresh, nutritious, and naturally gluten-free. The nutty flavor of buckwheat pairs beautifully with the crisp asparagus and vibrant pesto. It’s a light yet satisfying dish perfect for warm days or as a healthy side.
Serve this salad chilled or at room temperature. It works wonderfully as a side for grilled chicken or fish, or enjoy it on its own for a light lunch. Adding a sprinkle of toasted pine nuts or some shaved Parmesan can elevate the dish.
Keep the salad in an airtight container in the fridge for up to two days. Store the pesto separately if possible to maintain its vibrant color and fresh taste. Give it a gentle stir before serving again.
