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!

a spring salad

Serves 1:

- 1/3 of a cup of buckwheat

- 1/2 a can of beans

- 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.

  • Shiri

    Dear Ella,

    Great recipe, glorious spirit!
    your recipes are so colorful, accepting the bliss that’s all around us.
    thanks for the constant inspiration.

  • Lena B

    Hi Ella!

    I’m so happy that I just discovered your blog. Yesterday I just scrolled down in your archives, and today I bought your app. Blueberry and banana smoothie for breakfast, and later I’m making your sweet potato brownie for my boyfriend. I absolutely love all your recipes, and will be checking your site every day for inspiration!

    Thank you for blogging! :-)
    PS, I hope it’s possible to get your book shipped to Norway!

    Best regards, Lena

  • Rosie

    Hi, love your blog… Have a quick couple of qs – firstly I’m currently a final year history undergraduate but have a real love in nutrition so am thinking of it as a potential new career path… Do you enjoy/would you recommend the current training you’re doing at the moment? Also wondered what brand of foundation you tend to use for make up? Thank you! Rosie x

    • ellawoodward

      I love the course I’m doing at the college of naturopathic medicine and would absolutely recommend it! I don’t wear foundation, sorry! x

  • Kezia

    This looks so simple yet so delicious. I’m always looking for more salad inspiration, now that spring is here I’ve been trying to eat more of them and it’s nice to have some different ideas.

  • Ross Hales

    Love this salad and will definitely add it to my summer festivities.

  • http://home Ross Hales

    I love this salad and will eat it often.

  • Ja u kuhinji…

    Wonderful salad, a great combination of ingredients…

  • Signe

    Looks amazing, can’t wait to try it!

  • Linda Caines

    Looks great, will definitely be trying this x

  • Rebeca

    This is my kind of salad! The dressing in particular sounds amazing, I’ll have to give it a try tomorrow.

    I also wanted to thank you for the wonderful job you do here. After months of endless tests and treatments that never really worked, my boyfriend decided to take a different approach and say goodbye to gluten, dairy, meat, refined sugar… Am I missing something? Well, it’s been 6 months and he’s feeling so much better! He isn’t scaringly thin anymore and he has lots of energy. I joined him and I have to say I didn’t expect to experience much of a change since we already ate a mostly vegetarian diet with plenty of vegetables, especially me. I was quite wrong! I didn’t have any medical condition, but I did feel bloated sometimes, a bit sluggish, and had headaches more often than I’d like. Not anymore! I’d never felt more energetic, my skin glows and I don’t miss any of those things. This long comment (sorry!) to tell you that you’ve been a great source of inspiration and I’m quite excited about your book! Thank you, Ella.

    • ellawoodward

      Thank you so much for your amazing comment Rebecca, it was so lovely to read! I’m hoping to include some readers quotes in my book and wondered if I could include this? Thank you! x

  • marlies

    I used the base of this salad and added roasted asparagus, brussels sprouts, cauliflower, arugula and avocado. YUM! I love the warm buckwheat mixed with that dressing (which I also added nutritional yeast to because I am so so so addicted). Thanks for the quick dinner inspiration! :)

  • teresa

    Hi! I love all your food, congratulations, everything is so inspiring in your food and philosophy… I hve a question about this salad: For how much time does the buckwheat need to be cooked? I bought once one that need being watered overnight before cooking… greetings from Spain and thanks for your recipes! :)))

    • ellawoodward

      The buckwheat takes about ten minutes to cook x

  • Rebeca

    Of course! I’d be honoured. :)

    • ellawoodward

      Thank you! :)

  • margy

    hi absolutely love your blog and recipes, so looking forward to the book. I struggle to find buckwheat in the shops where I live and wondered do you buy yours locally or on-line? Wondered if anyone could recommend a good on-line shop. :-) xx

    • ellawoodward

      Amazon actually stock all those kinds of things, so I often order from there! :)

      • margy

        thankyou I will get straight on to it xx

  • Cassie

    That salad looks so beautiful!

  • Macy Mae Rivers

    Now that’s summer favorite with a blast of healthy stuff! I’ve been trying to find recipes like this since summer is fast approaching. Perhaps a healthy vegan lunch with your recipe and a barbecue dinner at dinner will do especially when my husband invites both of our parents to come over to our house. This is so fun! I can’t wait to tell him when he arrives from work.

  • MaPaletteGourmande

    A very nice recipe and beautiful pictures that give really want as usual. I am French and apologize for my English mistakes. I follow you for several months and I am still more delighted with each new publication. Thank you for all these delicious and beautiful recipes and all these advices. Marlène

  • Kat

    That looks delicious!

  • Issey

    Hi Ella,
    I love your recipes! I am a vegetarian but end up eating more carbs than i should but i use your recipes for dinners. I used to eat toast and cereal for breakfast and now i drink smoothies and my skin is glowing and i have more energy in the mornings. No more teenage pimples. Talking of skin a plant based/ vegetarian diet has made my bad eczema reduce massively. I think the correlation between diet and illness is fascinating! I am SO EXCITED for your book! I did a blog post about you/your blog and posted some of my attempts at your recipes

    • ellawoodward


      I’m so glad you love the recipes and have noticed your skin improving. Thank you for the blog post – I look forward to reading it.

      Ella x

  • Janetsia

    That looks really yummy, and easy to make too. I like the idea of adding miso to the dressing. Thanks

  • Cailee

    This looks so tasty and nutritious!! YUM :)

  • Lezlie M.

    Looks great! I definitely want to try this out!

  • Lezlie M.

    Looks great! I definitely want to try this!

  • ali

    Ella, this salad is divine, i devoured a plate of it this evening with rocket, pomegranate, and a big dollop of hummus & some green olives on the side. Delicious. Light but really of all i was able to get it on a plate while keeping two toddlers occupied & preparing their teas! Going to have it for lunch again tomorrow. I am loving your recipes. Having a smoothie for breakfast every day, have gone through 2 batches of ginger & raisin bars, loving your salads, pancakes, dips & porridge… Even on days when i would expect to feel tired i have a new alertness,an inner energy since i started following your recipes & food guidelines. Thank you, keep em coming x

  • hannah

    Hi Ella,

    I was wondering what spices you use? I just have Bart’s in the cupboard but I do wonder about the quality of supermarket long-life spices and thought I’d ask whether you seek out fresh ones?

    Thanks and spring-love! :)

  • Lucy Jessiman

    Hi Ella, ive been following your incredible blog for a while now and think the work your doing is so inspiring. My mum and I have just opened a healthy eating cafe in Wimbledon. For our own individual reasons we also changed our diet about two years ago. After seeing how hard it was to eat well we decided to open Lu-Ma Cafe, we make all our food without red meat, poultry, dairy or refined sugar with lots of gluts free options. We would love to invite you down to try some of our dishes x

    • ellawoodward

      Hi Lucy,

      That’s so kind of you. It sounds lovely and it would be great to pop in. Drop me an email at and we can try to work it out!

      Ella x

  • Clever Girl Reviews

    I’ll have to try this with Quinoa!

  • hannah

    DIVINE1 What miso do you prefer Ella?

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  • Phoebe Lapine

    This looks so delicious – I need to try this for lunch soon!