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Summer salad with soy

30 minute meal - One-pan

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We are Amy and Dave, from the UK traveling Europe in our self built campervan. We love three things....cooking, paragliding and adventure! Follow our journey on Instagram @the_day_we_ran_away

Summer salad with soy

Vegan, Vegetarian
Ideal for the Summer, very few ingredients, and super fresh. Also a great way to use up vegetables that need to be used up
5 from 1 vote
30 minute meal - One-pan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Servings 2
Diet Vegan, Vegetarian


  • 1 cup Buckwheat
  • 1 handful Tenderstem Broccoli
  • 1 cup Red cabbage
  • 2 Tomato
  • 1/2 Cucumber
  • 1 tbsp Soy sauce
  • Salt & pepper to season


  • Bring the buckwheat to the boil, simmer for 15 mins, drain and put aside to cool.
  • At the same time fry the tenderstem broccoli in some oil, salt and pepper for 15 minutes.
  • Chop the remaining salad and add together the ingredients with a drizzle of soy sauce before serving.


Calories: 342kcalCarbohydrates: 71gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 523mgPotassium: 912mgFiber: 12gSugar: 6gVitamin A: 1584IUVitamin C: 45mgCalcium: 60mgIron: 3mg
Keyword healthy, lunch, salad, vegan, vegetables
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