Groats, Greens, and Grapefruit Salad with Chive Vinaigrette
Servings 6
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
Instructions
- 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.
- In blender, combine dressing ingredients. Whirl until smooth. Add more seasonings to taste, if you wish.
- To serve, drizzle dressing over salad and scatter with pea shoots and pepitas.
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