Buckwheat & Cashew Salad
3/4 cup cooked buckwheat (you could also use quinoa or brown rice)
4cm sized slice of cucumber, chopped into small pieces
1/2 red capsicum, chopped into small pieces
1/2 large carrot, chopped into small pieces
¼ red onion, finely chopped
2 Tbsp cashew nuts
1/2 Tbsp tamari sauce (or use soy sauce)
Juice of 1/2 lemon
1 tsp sesame oil
Himalayan salt and pepper to season
¼ cup of fresh coriander
Cook the buckwheat according to the packet directions.
Finely chop all of the vegetables and place in a bowl. Add to the vegetables the dressing ingredients,
cooked buckwheat, cashew nuts and coriander. Season to taste.
For a nourishing meal add your favourite protein source such as chicken, boiled eggs, fish chickpeas etc.
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