Dill Buckwheat Salad

Mmmm! We love nothing more than a perfectly balanced, filling salad. Especially when you add kale sprinkles into the mix!

Serves 2


  • 1 cup of sprouted buckwheat grouts
  • ½ cup of radish, thinly sliced
  • Handful of dill, thinly sliced
  • 2 green onions, thinly sliced
  • 1 large cucumber, chopped
  • A pinch of kale sprinkles (to serve)
  • Dressing: olive oil, lemon juice and sea salt to taste


How to sprout buckwheat grouts:

Place 1/2 cup buckwheat into a quart jar. Fill with water and allow to soak for 1-2 hr.
Pour buckwheat into a mesh strainer and rinse thoroughly with cool water. The soak water will become very thick with a starchy so in order to get better sprouting results, you will want to rinse this off as much as possible. Rinse until the water runs clear and is less viscous.
Leave the seeds in the mesh strainer for the sprouting session. Set the strainer inside of a large bowl to catch any of the draining water. Cover with wet breathable cloth.
Twice a day rinse and drain the buckwheat.
Top the grouts from sprouting when small tails form. In warm room it usually takes 12-24 hr to form the sprouts.
Store sprouted buckwheat in the fridge for 2-3 days.

For the salad:

Combine all ingredients together. Drizzle on dressing and enjoy!

Thanks @extraordinary.foodsfor this delicious salad recipe!