Name: Buckwheat and Artichoke Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup cooked buckwheat; 4–5 artichoke hearts (from a jar), sliced; ½ avocado, diced; 3 spring onions, chopped; 1 handful watercress; 1 tsp olive oil; Juice of ½ lemon; Salt and pepper; To garnish:; Crumbled feta (or vegan alternative, optional)

Buckwheat and Artichoke Salad

7 May 2026

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This buckwheat and artichoke salad is a light, fresh dish that’s easy to put together and full of flavour. It’s naturally gluten-free and vegan, and works well as a quick lunch or a simple side dish for grilled meat or fish. Using cooked or leftover buckwheat makes it especially convenient, while the artichokes and lemon add a bright, slightly tangy note. The avocado brings a bit of creaminess, balancing everything nicely. You can keep it vegan or add feta for a richer, more savoury finish.

Ingredients

1 cup cooked buckwheat
4–5 artichoke hearts (from a jar), sliced
½ avocado, diced
3 spring onions, chopped
1 handful watercress
1 tsp olive oil
Juice of ½ lemon
Salt and pepper
To garnish:
Crumbled feta (or vegan alternative, optional)

Instructions

f not already cooked, prepare the buckwheat and let it cool slightly. Adding a stock cube while cooking gives it extra flavour.
Slice the spring onions and dice the avocado.
In a bowl, combine the buckwheat, spring onions, avocado, and artichokes.
Add the olive oil and lemon juice. Mix gently and season to taste.
Fold in the watercress just before serving.
Serve as it is, or top with crumbled feta for a vegetarian version.

https://cooktogether.com/recipe-items/buckwheat-and-artichoke-salad/

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