Buckwheat Salad with Spring Vegetables and Citrus Dressing

As Spring temperatures warm up, I’m always craving light salads and sides for our grilled dinners! I love to try all all kinds of rice salads, quinoa salads, pasta salads… It’s hard to have a favourite because there is always something new to try!

This salad I made using Fava Beans (Broad Beans), a food that I’d only ever heard of from the famous scene in the Silence of the Lambs film. I’d always wanted to try them, but living in Switzerland I’d actually never seen them in the shops. So when I stumbled across them in the Coop supermarket, I immediately bought a handful and started googling recipes!

I found one from the BBC that looked promising, but it used pearl barley as the base. Since I’ve been avoiding gluten due to not feeling great when I eat it, I chose to use buckwheat as a substitute. Buckwheat isn’t a wheat at all, but rather a kind of seed, so it’s naturally free of gluten. I also decided to add in some seasonal asparagus, to add taste and color. (Next time I will add some chopped carrots as well, because this Carrot Salad is also a firm favourite).

As a side note, when I got home, my husband asked “How will you prepare the fava beans?” Naturally, I said “with liver and a nice Chianti” haha…

So onto the recipe!

I wanted to share this salad with you guys, because as the weather warms up, it’s always great to have colourful and flavourful salads to serve!

I hope you enjoy it, and if you make it, tag me on social media IG @swiss_eats, FB @swisseats, and use the hashtag #swisseats for a repost in my Stories!



Buckwheat Salad with Spring Vegetables and Citrus Dressing

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  • 2.5l Vegetable Stock
  • 250g Fresh Fava/Broad beans, removed from their pods
  • 250g Asparagus spears, woody stems trimmed
  • 150g Buckwheat
  • Small handful Mint leaves
  • 100g Radish, quartered
  • 50g Whole hazelnuts, toasted and roughly chopped
  • 50g Feta cheese, crumbled into small chunks
  • For the dressing
  • 4 Tbsp cold-pressed Rapeseed or Olive oil
  • 1 Tbsp Red wine vinegar
  • Juice and zest of half a lemon
  • 1 Tbsp finely chopped mint leaves


  1. Heat the stock in a medium saucepan until boiling, then add the broad beans and cook for 3 mins until they float. Using a slotted spoon, transfer to a bowl filled with cold water to stop them cooking further. Once cool, remove from water and squeeze the beans from their skins.
  2. Next chop the asparagus spears into 3rds, and drop in boiling stock. Once "al dente" (slightly bitey) remove from stock and plunge into the cold water to stop the cooking and preserve color. Once cooled, drain and set aside.
  3. Add the buckwheat to the stock and cover, turn off the heat and let stand for 20 minutes. Drain the buckwheat, stir through the mint leaves while still warm, then leave to cool.
  4. For the dressing:
  5. Whisk all the ingredients together, season generously and mix (to taste!) into the cooled buckwheat. Add salt or pepper if neccesary. Serve on a large platter or individual plates, scattered with the radishes, hazelnuts, vegetables, and feta cheese. Grate a bit more lemon zest over if you like.



1734 cal


97 g


163 g


57 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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