Photo: Anna Pelzer
Buckwheat and Summer Squash Salad
11 ingredients
15 min + 10 min
4 cups
openrecipes
"Fresh and hearty."
Estimated Nutrition (whole recipe, rough)
274
Calories
11g
Protein
24g
Fat
7g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups uncooked buckwheat
- 4 cups water
- 1/2 teaspoon salt
- 1 large summer squash, thinly sliced
- 1 cup cooked garbanzo beans
- 1/2 cup chopped toasted walnuts
- 1/4 cup grated Parmesan cheese
- 1 lemon, juiced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
- salt and black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes