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Buckwheat Salad with Papaya and Baby Spinach

Buckwheat Salad with PapayaThis tasty salad is full of health boosting nutrients. Easy to make and ideal for a gluten free diet.

Ingredients for 4 serves:

  • 1/2 cup pepitas (green pumpkin seeds)
  • 2 cups buckwheat
  • 1 tablespoon coconut oil
  • 1 small red onion, peeled and finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 papaya, peeled and cut into small chunks
  • 3 cups baby spinach, washed and finely chopped
  • juice of 1 fresh lime
  • 1 tablespoon fruit chutney
  • 1/2 cup fresh dill, finely chopped
  • salt and pepper to taste


  1. Preheat oven to 200° C and toast pepitas for 2 – 4 minutes until lightly browned. Allow to cool.
  2. In a saucepan, dry roast buckwheat before adding 2 cups boiling water and simmer with lid on for about 10 minutes or until cooked. Drain and set aside to cool.
  3. In a frying pan, heat oil and lightly sauté onion and garlic, being careful not to brown or burn them. Remove from heat and set aside.
  4. In a salad bowl, combine all ingredients and serve with protein (such as fish, omelette, etc.).

Bon Appétit!


Original recipe sourced from: The Healthy Skin Diet (Karen Fischer) 2011




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