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29.04.2021

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A green salad with a variety of mixed leaves, baby lettuce, refreshing cucumber, sweet and juicy blueberries, buttery avocado and crunchy, mildly spicy buckwheat granola. All dressed in a creamy balsamic dressing.

It’s been a while since I put together a nice big salad, and I must say, this one is worth the wait. It’s a three-element recipe, with the actual salad part, the dressing, and a crunchy topping. I do love my salad toppings!

Leafy Green Salad with Blueberries and Savoury Buckwheat Granola www.thefoodiecorner.gr Photo description: A bottle of olive oil lying on a marble surface. Around it are copper measuring cups with buckwheat, oats and seeds, and some small bowls with spices.

So the salad part is straightforward, with whatever baby green leaves you prefer (I use a mix with rocket aka arugula, baby spinach, baby beetroot leaves and more), baby lettuce (ok I admit, it was their cuteness I couldn’t resist), cucumber, avocado and blueberries. Have you ever had blueberries in salad? They are really delicious, I first tried them in this beauty here. Not too many ingredients but the handful that are used are very well suited to each other!

Leafy Green Salad with Blueberries and Savoury Buckwheat Granola www.thefoodiecorner.gr Photo description: A chopping board with small cucumbers on it and a knife. To the top left is a paper bag with salad leaves spilling out. To the top right is a measuring cup with blueberries, a few of them spilled around it. To the bottom right are two baby lettuces and to the bottom left is a halved avocado.

What makes this salad different is the topping. A savoury granola made with warming spices like chilli and cumin, crunchy buckwheat, oats and seeds. It’s mildly spicy when you try it on its own but that disappears when the granola is added to the salad and you get just a warm and aromatic aftertaste. And of course the bursts of crunchiness! I opted to soak my buckwheat first so it wouldn’t go too hard and indeed it was chewier when it was first made, but it did get harder as the granola sat overnight. So take care if you have sensitive teeth. You can go for just oats if you prefer, but buckwheat does add to the level of nutrition in this recipe.

Leafy Green Salad with Blueberries and Savoury Buckwheat Granola www.thefoodiecorner.gr Photo description: Some small containers (measuring cups and bowls) with salad dressing ingredients. All on a pretty marble surface.

The dressing is a luxurious creamy balsamic concoction, using extra virgin olive oil, aged balsamic vinegar, soy cream (you can use any plant-based cream you prefer, I imagine oat cream would be gorgeous) and agave syrup. It’s a keeper for when you want to dress a special salad!

Leafy Green Salad with Blueberries and Savoury Buckwheat Granola www.thefoodiecorner.gr Photo description: Baked granola on a piece of baking paper.

I chose Ol-eve organic extra virgin olive oil to use in both the salad dressing and the savoury granola. Good quality olive oil is a must for any pantry, and this is a truly delicious choice with the added bonus of it being made in a sustainable way. The agave syrup is also by Ol-eve (it’s infused with hibiscus and I’m in danger of becoming obsessed with it) as is the maple sugar. They do have quite an impressive selection of alternative sweeteners on the site!

Leafy Green Salad with Blueberries and Savoury Buckwheat Granola www.thefoodiecorner.gr Photo description: A large glass bowl full of salad leaves. To the top left is a chopping board with sliced cucumber and quartered baby lettuces. To the top right is a halved avocado and to the right of the bowl is a bottle of olive oil. To the bottom left of the image is a small ceramic bowl of dressing.

So, with summer just around the corner, this salad is a great addition to your recipe box. It’s refreshing, tasty, crunchy and aromatic. It’s also quite filling with the granola so you can have a large portion as a meal or enjoy a smaller amount as a side to any main. Hope you love it!

Leafy Green Salad with Blueberries and Savoury Buckwheat Granola www.thefoodiecorner.gr Photo description: A large glass bowl full of salad leaves with slices of cucumber and avocado arranged on top. Some blueberries and granola are also scattered on the salad. A set of serving spoons are in the bowl. To the top right of the bowl is another small one with dressing inside. To the left of the bowl is a bottle of olive oil.

Ingredients

Prep beforehand
1/2 cup raw buckwheat

For the granola
2 Tbs flaxseed, ground
4 Tbs water
1/2 cup oats, quick cooking
3 Tbs pumpkin seeds
2 Tbs sunflower seeds
1 Tbs Ol-eve organic maple sugar
1/2 tsp sea salt flakes
1/4 tsp garlic powder
1/4 tsp chilli powder
1/4 tsp cumin
1/4 tsp coriander, ground
3 Tbs Ol-eve organic extra virgin olive oil

For the dressing
1/4 cup (4 Tbs) Ol-eve organic extra virgin olive oil
2 Tbs aged balsamic vinegar
2 Tbs plant based cream of choice (I used soy)
1 tsp Ol-eve organic agave syrup with hibiscus
1/2 tsp sea salt flakes
1/4 tsp black pepper, freshly ground

For the salad (adjust quantities according to taste)
100 gr mixed baby salad leaves
2 baby lettuces (optional)
150 gr (1-2) small cucumbers, thinly sliced
1 ripe avocado, sliced or chopped
60 gr blueberries

Step 1

For prep
Soak the buckwheat in fresh water for at least 6 hours.

Step 2

For the granola
Preheat the oven to 150C (130C fan assisted). Strain the buckwheat and spread it onto a clean tea towel to dry a little. Mix the flaxseed with the water and set aside until it becomes gelatinous (about 10-15 min).

Step 3

In a large bowl combine the oats, pumpkin seeds, sunflower seeds, maple sugar, salt, garlic powder, chilli, cumin and coriander. Add the buckwheat and mix. Add the flaxseed mixture and olive oil and stir well. Spread the mixture onto a baking tray lined with greaseproof paper and press down to make it stick (a silicone tool will help). Bake for about an hour or until the granola is crunchy and set aside to cool.

Step 4

For the dressing
In a clean jam jar combine the olive oil, balsamic vinegar, cream, agave syrup, salt and pepper. Secure the lid and shake well to incorporate.

Step 5

For the salad
Combine the salad leaves, baby lettuce (quartered or cut as normal), cucumber, avocado and blueberries in a large salad bowl. Add some of the granola and drizzle with half the dressing. Toss well, add more dressing as desired and serve immediately.

Notes:
- Use up the leftover granola on other salads, potato salad, soup, dips, a simple spaghetti dish or anything we want to add some flavour and crunch to!
- This post is sponsored by Ol-eve. All opinions are my own.

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