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Buckwheat Salad with Turmeric Ginger Dressing

Despite the name, buckwheat is actually not related to wheat. It’s considered to be a fruit, although it mimics the texture and taste of grain and works well in cooking for a gluten-free lifestyle (it’s often processed with wheat products, so check label for GF). Buckwheat has a unique nutritional profile, it contains all eight essential amino acids making it a complete protein. It’s a great source of fiber and minerals that support immune health. This is another recipe that can double as a side dish, a starter salad, or entree salad. Add in anything else you think fits well.

Buckwheat & Black Bean Salad w/ Turmeric Ginger Dressing

Serves 4

1 cup buckwheat
2 cups water
1 cup black beans, cooked and drained
1 cup carrot, freshly grated
4 green onions, finely diced
1/4 hunk purple cabbage, thinly chopped
¼ cup pumpkin seeds, toasted
2 heaping cups arugula, loosely chopped
Avocado,cut in halves
Fresh herbs (optional): mint, cilantro, or basil
3 inches fresh ginger, grated (use fresh for best flavor)
2 inches fresh turmeric, grated (or sub with ½ tsp. powdered turmeric)
Juice and zest of 1 lemon
1 T. apple cider vinger
1 tsp. white miso
1 tsp. coconut aminos
½ tsp. sea salt
¼ cup extra virgin olive oil


Combine 1 cup buckwheat and 2 cups water in a pot. Bring to a boil; cover, reduce heat to simmer and cook until tender, about 15 minutes. Drain off any excess liquid. Rinse with cold water and drain well, set aside.

Make dressing by adding all ingredients into blender and emulsifying. Or you could add all ingredients except for the oil, then whisk the oil in slowly. Set aside for flavors to meld.

Drain beans, grate carrots, cut cabbage, dice onions, and chop your arugula. Place into a medium mixing bowl. Fold in the cooked buckwheat, drizzle with dressing and finish with toasted pumpkin seeds and wedge of fresh avocado and sprinkle of fresh herbs. Keep additional dressing on side and use as needed.



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