This is an example of lunch or dinner, a quick salad, that is, we can prepare it as soon as you say “anchovies”. Just remember to soak the buckwheat 2-3 hours before. We will thus have fresh, filling, tasty and nutritionally balanced food. If we also eat a dessert, for example a piece of lemon cake of 30-40 grams, i.e. the size of half a palm, our taste buds will sing with happiness.
The quantities below are calculated for an average serving. If you want to make more servings, multiply by the number of servings you want.
Ingredients
- 90-100 grams of marinated anchovies or sardines
- 30 grams of green buckwheat soaked for 2-3 hours
- A thumb-sized piece of celery
- A small carrot
- A pickled cucumber
- A piece (10 cm) of leek
- A big handful of spinach
- 2-3 sprigs of parsley
- 1-2 radishes
- A few olives
Recipe Method
I had a small 90 gram can of marinated anchovy fillets and I didn’t know what to do with it. I mean, I had a lot of recipe ideas, but only 90 grams of anchovies. So I decided to make this quick salad, for which I chose to use the goodies from the list. I mean what I had around the house 😊. I soaked the buckwheat and went on my business. Preferably, when buying buckwheat, get green, raw buckwheat, not the brown, which is heat-processed.
When I buy spinach, I usually clean it, wash it, wring it out a bit on a towel, and then store it in the refrigerator in an airtight bag. It usually lasts around 10 days, depends on how fresh it was when I bought it. That way I always have spinach ready to put in salads, omelettes, smoothies or sautéed vegetable pans. I wash the parsley and put it in a mug of water in the fridge and it lasts for days that way. I clean and wash the radishes, I use the leaves in salads in maximum of 2 days, they don’t last longer, but washed radishes last 2 weeks in the fridge. That way I always have ingredients ready to use, which is what I did with this salad.
I washed and grated the carrot and the piece of celery, cut the spinach, parsley, radish, leek and pickled cucumber. I mixed everything in a bowl. I didn’t season it with anything, the cucumber was sour, and the anchovies had oil (I didn’t put all the oil in the can, only what was left on the anchovies). I also put some olives for decoration and lunch is ready.
How about trying this quick salad? Bon appetite! 😊
