Celery-And-Apple Salad With Crispy Buckwheat Recipe

Cooking Directions

• STEP 1.Start by preparing the crispy buckwheat. Heat a pan over medium heat and add the buckwheat groats. Toast them for about 5 minutes, stirring occasionally, until they turn golden brown and crispy. Remove from heat and set aside.
• STEP 2.In a large bowl, combine the sliced celery, diced apple, toasted almonds, and fresh herbs.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad ingredients and toss well to combine.
• STEP 5.Sprinkle the crispy buckwheat over the salad just before serving to maintain its crunchiness.
• STEP 6.Serve the celery-and-apple salad with crispy buckwheat as a side dish or as a light lunch option.

Cooking Tips

• To make the buckwheat extra crispy, you can rinse it under cold water and drain well before toasting.
• Feel free to add other ingredients like dried cranberries or crumbled feta cheese for additional flavor.
• For a vegan version, you can substitute honey with maple syrup or agave nectar in the dressing.

Storage and Serving

• This salad is best served fresh to maintain its crispiness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, sprinkle some extra crispy buckwheat to refresh the crunchiness.