Brussels Sprouts, Almonds and Buckwheat Salad


 Warm, nutty and protein fiber rich…

 Serving Size

Serves 4


1 pound Brussels sprouts, thinly slices

2 cups buckwheat, cooked

½ cup dried cranberries

1 teaspoon dried basil

½ cup almonds, roasted

2 tablespoons cold-pressed sunflower oil

Pinch fine pink sea salt

Pinch garlic powder


vbvbvbvHeat a large deep pot over medium heat with olive oil. Mix in all ingredients, except cranberries and almonds. Cook for 5 minutes, stirring.

Serve immediately, topped with almonds and cranberries.

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