THE RECIPE JOURNAL · Side Dish
Gluten-Free Asparagus Salad with Buckwheat and Pesto
This fresh and vibrant salad combines tender asparagus with nutty buckwheat and a flavorful homemade pesto for a naturally gluten-free treat. It’s perfect as a light lunch or a side dish that’s both healthy and satisfying.
FROM THE KITCHEN • Gluten-Free Asparagus Salad with Buckwheat and Pesto
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a cup of water to a boil in a saucepan. Once it’s boiling, add the buckwheat, give it a quick stir, then lower the heat and let it simmer gently for about 8 minutes, until it’s tender but still has a bit of bite.
02
Step 2
While the buckwheat cooks, set up a steamer by placing a steamer basket or insert into a saucepan with water just below the basket. Bring the water to a boil, then add the asparagus. Cover and steam for 2 to 6 minutes, depending on how tender you like it. Once ready, take the asparagus out and chop it into half-inch pieces.
03
Step 3
In a mixing bowl, toss the asparagus with the pesto until everything is nicely coated. Add the cooked buckwheat into the bowl and mix it all together. Finish by sprinkling some Parmesan cheese on top before serving.
Why you’ll love it
This salad is a fresh and nutritious option that combines crunchy asparagus with nutty buckwheat and vibrant pesto. It’s naturally gluten-free and packed with fiber, making it both satisfying and light. Perfect for a healthy lunch or a side dish.
How to serve
Serve this salad chilled or at room temperature for the best taste. It pairs well with grilled chicken or fish. Add a sprinkle of toasted nuts or seeds on top to enhance texture and flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the pesto separate if possible to maintain freshness and prevent the salad from becoming soggy. Gently toss before serving again.
