Gluten-Free Buckwheat, Asparagus, and Pesto Salad

This light salad can be served warm or cold. This is an excellent side dish for grilled or steamed fish.

Step: 1

Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.

Step: 2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.

Step: 3

Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.

Per Serving: 193 calories; protein 8.2g; carbohydrates 17.9g; fat 10.9g; cholesterol 8.9mg; sodium 199.5mg.

Product salad is morely of the nicest salads to make . It is more in fibre and water produce . As fruits contain natural sweetness , you can have it for breakfast . The sugar can will give you enough energy for the 24 hours and deal with your get sugar producer cravings too.

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