Groats, Greens, and Grapefruit Salad with Chive Vinaigrette
  • 1/2cup raw buckwheat groats
  • 2cups baby arugula
  • 1cup sugar snap peasblanched
  • 1 pink grapefruitpeeled and segmented, white pith removed
  • 1small Granny Smith appleunpeeled, cored, and cut into matchstick pieces
  • 1ripe small avocadopitted, peeled, and sliced
  • 1/4cup pea shoots
  • 2Tbsp pepitastoasted
  • 1/4cup fresh chopped chives
  • 1/4cup grapeseed or camelina oil
  • 2Tbsp fresh lemon juice
  • 1tsp grainy mustardgluten free if desired
  • 1small garlic cloveminced
  • 1tsp honey
  • 1/4tsp kosher salt
  • freshly ground black pepper
  1. In fine-mesh strainer, thoroughly rinse groats under cold running water. Drain well. In saucepan, combine groats with 2 cups water. Bring to a boil, reduce heat to simmer, and cook, uncovered, for 10 minutes, or until groats are tender. Stir occasionally. When groats are cooked, strain off excess liquid and thoroughly rinse with cold water until water runs clear. Transfer groats to large serving bowl along with arugula, snap peas, grapefruit, apple, and avocado.
  2. In blender, combine dressing ingredients. Whirl until smooth. Add more seasonings to taste, if you wish.
  3. To serve, drizzle dressing over salad and scatter with pea shoots and pepitas.
Recipe Notes

Per serving: 210 calories; 4 g protein; 16 g fat (2 g sat. fat); 17 g total carbohydrates (7 g sugars, 5 g fiber); 116 mg sodium