Buckwheat salad with corn and egg

Preparation time: cca. 30 minutes (plus cooking time)
Per portion cca. 293 kcal / 1231 kJ
9 g P, 17 g F, 25 g CH


  • 4 fresh corn on the cob
  • salt
  • 120 g lamb’s lettuce
  • 3 tbsp balsamic vinegar
  • 1 tsp lime juice
  • 10 tbsp rapeseed oil
  • 2 tbsp vegetable stock
  • pepper
  • 50 g cooked buckwheat
  • 2 hard-boiled eggs
  • bunch of chives


  1. Clean, wash and dry the corn on the cob and scrape off the kernels. Cook in boiling salted water for cca. 6 minutes until just firm to the bite. Drain. Plunge into ice cold water, and let to drain.
  2. Pick over the lamb’s lettuce, wash, dry and trim. Place on plates. Prepare a dressing from the balsamic vinegar, lime juice, rapeseed oil, vegetable stock, salt and pepper, and drizzle over the lamb’s lettuce.
  3. Place drained corn kernels and buckwheat on top . Peel and chop the hard-boiled eggs and arrange over the plates of salad. Wash and pat dry the chives and cut into small rolls. Decorate the salad with chives.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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