Microgreens & Buckwheat Salad

This Apollo Health recipe is perfect with the KetoFLEX 12/3 meal plan! It features an abundance of beautiful microgreens garnished with Himalayan Tartary Buckwheat groats, and lightly tossed with their Garlic Dill Vinaigrette. 
Servings: 4
  • 8 medium radishes, sliced
  • 2 avocados, pitted and skinned
  • 1/4 cup soaked & sprouted buckwheat groats
  • 2 tsp raw sunflower seeds or pepitas
  • 12 cups microgreens (sprouts)
  • 1/4 cup Garlic Dill Vinaigrette
Garlic Dill Vinaigrette Ingredients:
  • 3/4 cup high polyphenol extra virgin olive oil (EVOO)
  • 1/4 cup apple cider vinegar
  • 3 tbsp fresh dill, minced
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 4 clove garlic, minced


  1. For vinaigrette - In a large mixing bowl, whisk together the EVOO, apple cider vinegar, fresh dill, minced garlic, sea salt, and ground black pepper until it emulsifies. Store in a glass jar or other sealable container. Keep in the refrigerator for one week. 
  2. For salad - In a large mixing bowl, add microgreens (sprouts) and a 1/4 cup of Garlic Dill Vinaigrette. Toss well to combine.
  3. Distribute salad between four plates or bowls.
  4. Garnish with sliced radishes, avocado, buckwheat groats, and sunflower seeds or pepitas. Enjoy!