Donna Hay’s Green Goddess salad didn’t get its name for just any reason. Featuring nutrient-rich raw buckwheat and jam-packed with other fresh, healthy ingredients, you’re sure to be worshipped soon enough.
1¼ cups (240g) raw buckwheat, rinsed+
2 green onions (scallions), thinly sliced
4 stalks celery, trimmed and thinly sliced
4 cups (100g) rocket (arugula) leaves
300g snow peas (mange tout), trimmed, blanched and thinly sliced
1 cup (150g) raw unsalted cashews, toasted and roughly chopped
lemon wedges, to serve
Green Goddess Dressing
1 cup flat-leaf parsley leaves
1 cup mint leaves
¼ cup (60ml) lemon juice
2 green onions (scallions), chopped
⅓ cup (95g) natural Greek-style (thick) yoghurt
sea salt and cracked black pepper
1. Bring a large saucepan of water to the boil. Add the buckwheat and cook over high heat for 6 minutes or until tender. Drain and rinse under cold water. Set aside.
2. To make the dressing, place the parsley, mint, lemon juice, onion, yoghurt, salt and pepper in a small food processor and process until smooth. Divide the buckwheat, onion, celery, rocket, snow pea and cashew among bowls and drizzle with the dressing. Sprinkle with pepper and serve with lemon wedges.
+ Raw buckwheat: Derived from the seeds of a flowering plant, raw buckwheat is not a wheat at all. It is gluten free and contains essential amino acids. Find it at health food stores in raw or flour form.
Culinary queen, Donna Hay never disappoints. Her latest issue of Fresh + Light is filled with feel-good summer foods. Think low-carb pizzas, guilt-free snacks and salads bursting with greens like this one. Have a flick through the pages and we guarantee you won’t walk out of the shop without it.