Groats, Greens, and Grapefruit Salad with Chive Vinaigrette

Adding grain to a salad not only ups the fiber, but also transforms that salad into a satisfying lunch. Case in point: this Groats, Greens, and Grapefruit Salad with Chive Vinaigrette. Try drizzling the dressing over grapefruit segments on their own as a snack; you’ll be eating this combo of grapefruit and chives at every opportunity. No buckwheat? Substitute with rice or another gluten-free grain like quinoa.

Tip: Time crunch?

Cook the buckwheat ahead of time and refrigerate or freeze it. Bring it to room temperature before mixing it with the remaining salad ingredients

Groats, Greens, and Grapefruit Salad with Chive Vinaigrette

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Course

Main Course

Servings

6

Print Recipe

Ingredients

Salad

• 1/2 cup raw buckwheat groats
• 2 cups baby arugula
• 1 cup sugar snap peas blanched
• 1 pink grapefruit peeled and segmented, white pith removed
• 1 small Granny Smith apple unpeeled, cored, and cut into matchstick pieces
• 1 ripe small avocado pitted, peeled, and sliced
• 1/4 cup pea shoots
• 2 Tbsp pepitas toasted

Dressing

• 1/4 cup fresh chopped chives
• 1/4 cup grapeseed or camelina oil
• 2 Tbsp fresh lemon juice
• 1 tsp grainy mustard gluten free if desired
• 1 small garlic clove minced
• 1 tsp honey
• 1/4 tsp kosher salt
• freshly ground black pepper

Ingredients Salad 1/2 cup raw buckwheat groats 2 cups baby arugula 1 cup sugar snap peas blanched 1 pink grapefruit peeled and segmented, white pith removed 1 small Granny Smith apple unpeeled, cored, and cut into matchstick pieces 1 ripe small avocado pitted, peeled, and sliced 1/4 cup pea shoots 2 Tbsp pepitas toasted Dressing 1/4 cup fresh chopped chives 1/4 cup grapeseed or camelina oil 2 Tbsp fresh lemon juice 1 tsp grainy mustard gluten free if desired 1 small garlic clove minced 1 tsp honey 1/4 tsp kosher salt freshly ground black pepper

Course Main Course Servings 6 Print Recipe

Instructions

1. In fine-mesh strainer, thoroughly rinse groats under cold running water. Drain well. In saucepan, combine groats with 2 cups water. Bring to a boil, reduce heat to simmer, and cook, uncovered, for 10 minutes, or until groats are tender. Stir occasionally. When groats are cooked, strain off excess liquid and thoroughly rinse with cold water until water runs clear. Transfer groats to large serving bowl along with arugula, snap peas, grapefruit, apple, and avocado.
2. In blender, combine dressing ingredients. Whirl until smooth. Add more seasonings to taste, if you wish.
3. To serve, drizzle dressing over salad and scatter with pea shoots and pepitas.

Recipe Notes

Per serving: 210 calories; 4 g protein; 16 g fat (2 g sat. fat); 17 g total carbohydrates (7 g sugars, 5 g fiber); 116 mg sodium