A.B.C. Salad with Lemon Vinaigrette

Around some circles, I have the reputation for throwing together a tasty salad.  Oh, yes.  I do make good salad.  I even wrote a post about it awhile back.

Listen, if you are trying to switch to a healthier diet replete with veggies and fruit, salad is an easy way to do it.  You don’t even need bacon, cheese or heavy dressings for salad to be delicious.  There is more to life than Ranch dressing.  I promise you.  But if you must, you must.  (I’m only sort of kidding.  I love a good Ranch dressing.)
I’m calling this A.B.C. Salad because it has Avocado, Almond, Apricots (dried), Buckwheat groats, Baby Greens, and Chickpeas.  The dressing can really be whatever you like.  Today I was in the mood for a fresh  lemon juice and olive oil vinaigrette, which is about as simple as you can get.
Raw almonds and organic avocado add good fats to the salad.
This makes a big salad.  It could be for you when you’re really hungry for lunch or dinner.  Or it could be to share between you and a friend along with a bowl of soup or something.  Or you could just keep it all to yourself like I do.
But you can share the dried apricots with cute toddlers who beg you to take their picture.

A.B.C. Salad with Lemon Vinaigrette
from my random and sometimes genius brain


For Salad:

5 oz. baby greens (half a small bag or plastic tub)
1/2 cup or so cooked chickpeas
1/2 avocado, sliced lengthwise
3-4 dried apricots, diced
2 Tbsp. chopped almonds
2 Tbsp. toasted buckwheat groats (also called kasha)
For Lemon Vinaigrette:
1-2 tsp. fresh lemon juice or white wine vinegar
2-3 tsp. extra virgin olive oil (you could use any oil you want here)
salt and pepper, to taste
Toss everything together on a big plate.  Whisk the vinaigrette ingredients together in a small bowl and pour over the top.  Season with extra salt and pepper, to taste.

Now, if you don’t like or don’t have certain ingredients on the list, by all means substitute with what you have. Frankly, this salad was not thought out too far in advance. I was dreaming about salad on my drive home from the gym and it came together once I got home and started rummaging through my cupboards.

Buckwheat groats, untoasted (left) and toasted (right)

Some of you may not be familiar with buckwheat groats, so please give me the pleasure of telling you what they are. You may have heard of kasha, which are buckwheat groats that have been toasted. Buckwheat is not related to wheat. It is a pseudocereal, not a grain.  And it actually the fruit of a plant that is related to rhubarb.  Buckwheat is gluten-free and a great alternative to other grains.

Flour ground from buckwheat is used in all sorts of applications, particularly crepes and pancakes. The cooked groats make a lovely pilaf or breakfast cereal, as is traditionally eaten in Eastern Europe. Another popular dish is Kasha Varnishkes, which is cooked buckwheat and bowtie pasta.  And if you are lucky enough to live somewhere where you can find knish, then you might just find it in filling.  (You New Yorkers be sure to stop by a street cart and enjoy a knish for me alright?)  And if you interested in health benefits, you can read all about it here.

And now, if you’ll excuse me, I’m going to finish my salad…because I don’t have to lick the screen.  I get the real thing.  (I know you’re jealous.)

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  1. I love this. I love the name, the ingredients and everything, even the very adorable toddler. I have tried buckwheat groats before but never with salad. This looks like a great way to have them. You do have a pretty awesome brain!

  2. I love the new healthy focus of your blog! You have such great flavor combinations–I am so excited to see more of this esp. in healthful applications. Thanks for sharing!

  3. I love adding avocado to salad. This one looks great. You’re right about salads being a great way to incorporate more veggies and fruits in one’s diet. They’re quick, easy, healthy and can be made very delicious and satisfying.

  4. Lindsay that looks fabulously delicious! I have never tried buckwheat groats. I don’t really like buckwheat or anything made with it, like buckwheat pancakes. The salad does look delishy though!

  5. Can’t wait to try this! My doctor challenged me to switch to a vegan diet..he thinks he can reverse my diabetes by doing so. I am into week 2, and so far so good…but I really need a good arsenal of recipes! Thanks for your blog!

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