A Spring Salad

A Spring Salad


Spring seems to be here, which is just amazing – I honestly just want to run around outside all day everyday and enjoy the beautiful sunshine! I love how the world changes when the sun comes out, everyone is so much happier and life just seems brighter and more awesome. The food gets better too, as more delicious vegetables come into season. I find as the weather gets nicer I start to crave salads more so I’ve been making transitional salads for the past week or so, which are perfect for this time of year as they taste incredible hot or cold. They’re also lighter than my winter go-to’s, which this year have been curries and stews, yet still hearty. This particular spring salad is a favourite, for so many reasons but especially because it only takes ten minutes to make – I’ve been making it in big batches and enjoying it almost everyday this week. The basis of it is really simple, it’s just buckwheat, black beans and grated carrot. The real deliciousness comes in the dressing, made of turmeric, ginger, lemon and miso dressing – the four ingredients create an incredibly rich, tangy flavour that really makes each bite just sing with flavour, while also supplying your body with an incredible amount of goodness that will leave you glowing! You can then add anything to the bowl to spice it up. For my speedy dinners I’ve been adding a mashed avocado mixed with amazing olive oil and black pepper, I’ve also tried adding pomegranates, rocket or grated beetroot to the cold version, which is equally incredible!


Serves 1:

– 1/3 of a cup of buckwheat (66g)

– 1/2 a can of black beans (120g)

– 1 carrot

For the dressing:

– 1 teaspoon of grated ginger

– 1 teaspoon of miso paste or tamari

– 1/2 a lemon

– 1/2 a teaspoon of turmeric

Optional extras:

– 1 small beetroot

– a handful of rocket

– a handful of pomegranates

– 1/2 an avocado


Start by cooking the buckwheat, simply add it to a saucepan with 2/3 of a cup of boiling water and let it simmer until all the water has been absorbed.

While the buckwheat cooks peel and grate a chunk of ginger and do the same to the carrot.

Once the buckwheat has finished cooking drain the beans, then stir them into the pan with the grated ginger, carrot, miso and turmeric before adding any of your extras.


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  • http://www.thewritespace.com David Milton Jones

    Hi Ella, just wondering about beans. Do you generally cook your beans or just take them out of a can. Are canned beans as wholesome. I mean, do they retain most of their goodness?

  • ellawoodward

    I often use canned beans due to the convenience. I would imagine that they perhaps don’t retain 100% of the goodness but I am not actually too sure and for me it is worth being able to have them ready to eat!

  • Amanda Campbell

    I made this yesterday, it was delicious. Thank you

  • https://drottningenavhalsan.wordpress.com/ Mathilda Mona Maria Andersson

    Hey Ella!
    I like your approach to this diet, but this recipe I do not get to taste good. Know int evad I doing wrong, what type of miso you use?
    I had anyway miso paste, ginger and turmeric when I heated the beans, mor├Ątter and buckwheat exactly as it appears.
    But the taste was too sour and cut his mouth. What are your tips?
    Mathilda from Sweden :)

    • ellawoodward

      Hi Mathilda, I am sorry to hear that the recipe didn’t turn out delicious. I’ve never found this salad to be sour before. You could using a little less lemon if it was too sour. There isn’t a particular miso pasta brand which I use but I go for organic gluten-free miso paste. Have a lovely day! X

  • ellawoodward

    Everything I used is listed in the ingredients section of this recipe. You can always tweak it slightly to suit your personal taste! X