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Strawberry Asparagus Buckwheat Salad

Strawberry Asparagus Buckwheat Salad

Course Side Dish
Cuisine British
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Author Eat Love Eat


  • 1 cup buckwheat groats
  • 1/2 bunch asparagus (125 g)
  • 1 cup strawberries (150 g)

For the dressing

  • 1/2 cup basil leaves only
  • 1/4 cup mint leaves only
  • 1/2 cup baby spinach
  • 1/2 cup Parmesan freshly grated
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons rapeseed or olive oil


  • Cook the buckwheat according to the package directions (see notes).
  • Hull and quarter the strawberries. Using a peeler, shave ribbons off the asparagus. Once it gets too difficult to shave the asparagus, just finely slice what's left. 
  • Toss together the buckwheat, strawberries, asparagus and dressing until combined. Season to taste. Serve immediately. 

For the dressing

  • Whiz all of the dressing ingredients together in a blender or small food processor. Season to taste with salt and pepper. Make sure you use a good pinch of salt.


I tend to soak buckwheat overnight in plenty of water with a squeeze of lemon juice or a splash of apple cider vinegar. Apparently, doing this activates the buckwheat and makes it more nutritious. It also means that it takes less time to cook, normally less than 10 minutes. Doing this is completely optional. 
Larger asparagus spears work best in this recipe as they're easier to shave. 
To make ahead, simply cook the buckwheat, prepare the strawberries and asparagus and make the dressing. Keep refrigerated until ready to serve. Toss together just before serving.