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Buckwheat salad with vegetables
🥗 Salads · For 1 serving(s)
211 kcal · per serving
Protein 6 g
Carbs 31 g
Fat 9 g
Fibre 5 g
Ingredients
- cooked buckwheat120 g
- tomato80 g
- cucumber60 g
- fresh herbs10 g
- olive oil8 g
- lemon juice10 g
Method
- Let the cooked buckwheat cool.
- Dice the tomato and cucumber, chop the herbs.
- Mix with oil and lemon, season.