Strawberry, mango buckwheat Salad


Serves 4

  • 1 cup Siberian Kiwi Buckwheat Groats
  • Kosher salt
  • 1 tablespoon cider vinegar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon black pepper
  • 4 cups mixed salad greens
  • 1 ½ cups diced strawberries
  • 1 mango, peeled and diced
  • 2/3 cup diced red onion
  • ¼ cup chopped fresh cilantro


  1. Bring a pot of water to a boil.
  2. Meanwhile, add the buckwheat grouts to a large, dry skillet.
  3. Place over medium-high heat and toast for 2-3 minutes or until lightly browned and fragrant.
  4. Lightly salt the water once boiling then transfer the toasted groats to the boiling water.
  5. Cook until the buckwheat is just tender. This will take about 5 minutes.
  6. Drain and set aside.
  7. Add the cider vinegar, lime juice, oil, a pinch of salt and black pepper to a large salad bowl.
  8. Whisk.
  9. Add the buckwheat to the bowl as well as the salad greens, strawberries, diced mango, onion, and cilantro.
  10. Toss and serve.