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11/70 Centennial Circuit, Byron Bay, NSW, 2481

11/70 Centennial Circuit, Byron Bay, NSW, 2481

Mon-Thu, 9am-4pm

Dill Buckwheat Salad | Vegan Salad | Plant based Diet Recipe | Best for Keto and Paleo Diet Followers
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Dill Buckwheat Salad

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Serve 2

  • 1 cup of sprouted buckwheat grouts
  • ½ cup of radish, thinly sliced
  • handful of dill, thinly sliced
  • 2 green onions, thinly sliced
  • 1 large cucumber, chopped

Dressing: olive oil, lemon juice and sea salt to taste



  1. How to sprout buckwheat grouts
  • Place 1/2 cup buckwheat into a quart jar. Fill with water and allow to soak for 1-2 hr.
  • Pour buckwheat into a mesh strainer and rinse thoroughly with cool water. The soak water will become very thick with a starchy so in order to get better sprouting results, you will want to rinse this off as much as possible. Rinse until the water runs clear and is less viscous.
  • Leave the seeds in the mesh strainer for the sprouting session. Set the strainer inside of a large bowl to catch any of the draining water. Cover with wet breathable cloth.
  • Twice a day rinse and drain the buckwheat.
  • Stop the grouts from sprouting when small tails form. In warm room it usually takes 12-24 hr to form the sprouts.
  • Store sprouted buckwheat in the fridge for 2-3 days.
  1. For the salad combine all ingredients together. Drizzle on dressing and enjoy!