Such a simple, easy and delicious salad, perfect on its own or great served with salmon. If you haven't used buckwheat before, it's the perfect base for this salad and an easy option to try it out. Topped with creamy avocado chunks, crunchy pistachios and sunflower seeds, this recipe will quickly become a weekly favourite!

Serves 3-4


1/3 cup buckwheat, soaked overnight and thoroughly rinsed 
3 large stalk kale, finely chopped
1 broccoli head
1 avocado, sliced 
1/3 cup sliced almonds, toasted  
1/3 cup sunflower seeds 
Large handful of mint, finely chopped
1 lemon 
Extra virgin olive oil* 
Sea salt and freshly ground black pepper, to taste


Prepare all ingredients. For the broccoli, place in a food processor and blitz into small pieces.

Rinse and drain buckwheat then place in a large bowl with all the other salad ingredients, adding the lemon juice + olive oil last. Season with salt and pepper and toss to combine. Enjoy!


*Item not available online but is available in your local GoodFor store.

Recipe contributed by the Two Raw Sisters.