Buckwheat Salad with Avocado and Soya Sauce

Yes! The sun is already shinning outside and saladas are back to our tabes. Here is a super easy recipe full of flavour and nutrients. Hope you enjoy it.

Ingredients

  • 50g of tofu
  • 1 square of seaweed Kombu
  • 80g of Green Beans
  • 1/2 avocados
  • Red Cabbage
  • Lettuce
  • ½ cup of Buckwheat

Sauce

  • 1 tbs soya sauce
  • 1 tbs rice vinegar
  • 3 tbs Olive Oil
  • 1 tbs of Sesame seeds

Tofu Marinate

  • 2 tbs Soya sauce
  • 1 lemon – Juice

Preparation

  1. Cut Tofu in square small sizes marinate it in the mixture of Soya sauce and lemon juice for about 20min;

  2. In a pan cook the Buckwheat with double of water and with Kombu algae cut in small strips of 2cm for about 10 min;

  3. Steam the Green Beans for 6 minutes on top of Buckwheat pan;

  4. In a pan stir fried the tofu for about 5 min in medium heat;

  5. Roast the sesame seeds in a small pan;

  6. Cut the avocados in half, remove the seed and cut it in diagonal slices;

  7. Prepare the sauce by adding all the ingredients in a bowl and mixing it;

  8. Slice the red cabbage and lettuce and in a large bowl add it with to the green peas and cooked buckwheat;

  9. Add the sauce to the vegetable bowl and mix them until all be evenly covered with the sauce, add the avocado and tofu and finish mix it carefully so avocados don’t lose their shape.

by: Andreia Machado

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