Buckwheat Tabouli

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This hearty dish features several spring greens and juicy non-sweet fruits served in a creamy avocado-based dressing.

Recipe Author: Beautiful On Raw

Preparation Time: 30 min. plus time for sprouting buckwheat

Serves: 3-4


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


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