Buckwheat Salad


I’m typing this from our little airbnb in Astoria, Oregon where we’re taking a little rest day from our trip up the Oregon and Washington coast. It’s something I’ve wanted to do since moving to the west coast of Canada, and I’m thankful my adventurous and planner-type boyfriend felt the same! But before embarking on this trip, I found the first bit of local cherries in the Okanagan from Osoyoos, and decided to use the last of them up in this summery buckwheat salad. The recipe kind of came together along the way based on what I was craving. And what I was craving was a light, lemony dressing with some baby kale made more palatable by the acidity of the dressing, and slivered almonds instead of any protein source that needed to be cooked. Like the grain buckwheat, this a low maintenance salad that gets better with a little time in the fridge.

Buckwheat is an amazing little grain. It’s naturally gluten free, a group of proteins that is a trigger and avoidance for many. Not only that, but buckwheat is low in particular oligosaccharides (FODMAPS) that can cause flare ups in SIBO and IBS. It still contains fibre, protein and B vitamins as well as trace minerals including manganese - a mineral useful in the metabolism of proteins, vitamins and other minerals - which make this grain incredibly healthy.

I created this in collaboration with Do The Okanagan, a local blog dedicated to the best of the Okanagan Valley. Aaaand, I created two more cherry-filled recipes so keep an eye out for their cherry round up!


with lemon dressing


Lemon Dressing
1/3 cup extra virgin olive oil
2 tbsp apple cider vinegar
Juice of half a large lemon
1 tbsp dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp sea salt
Pepper to taste

1 cup uncooked buckwheat (makes 2 1/2 cups cooked)
1 cup loosely packed baby kale
1 cup cherries, pitted and halved
2 carrots, chopped
2 small cucumbers, chopped
1/2 cup raw almonds, sliced


Cook buckwheat by adding 2 cups of water and 1 cup rinsed buckwheat into a saucepan. Bring to a boil then reduce heat, cover and simmer for 10 minutes. Rinse excess water from the buckwheat and then douse cold water overtop, allowing it to strain through a colander. Set aside.

Prepare the dressing by adding all ingredients to a bowl and whisking until well combined. Pour this over the cooked buckwheat in a large bowl.

Prepare cherries and vegetables, then add these to the buckwheat and mix thoroughly with a spatula. Add almonds. Let this sit in the fridge for 1-2 hours to chill, then serve cold.