Buckwheat Tabouli

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Ingredients:

For tabouli:

• 1 small bunch fresh parsley, thick stems removed, and leaves finely chopped
• 2 cups cucumbers (about 1 medium size), peeled and finely chopped
• ½ cup fresh mint leaves, finely chopped
• ½ cup scallions, finely chopped
• ½ cup buckwheat groats, soaked for 1 hour and sprouted for 12-24 hours
• 4-5 asparagus spears (optional), finely chopped
• 3 firm Roma tomatoes (about 1 cup), deseeded and finely chopped

For tabouli dressing:

• 1 avocado, peeled, pit removed, and avocado cut into pieces
• 1 cup cucumber, peeled and chopped
• 3-4 Tbs. fresh lemon juice
• ½ - 2/3 tsp. Himalayan salt
• dash ground black pepper

Directions:

Prepare the dressing by blending the dressing ingredients in a blender until smooth. Adjust the taste if necessary. Combine salad ingredients in a bowl, add the dressing, and mix everything well together. Refrigerate for a couple of hours before serving, if desired.

Ingredients: buckwheat, avocado, red tomatoes, asparagus, cucumber

Recipe Type: Main Course