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Spring

Yoghurt with Toasted Buckwheat, Mint, Berry + Pomegranate Salad

by:
December  3, 2012
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Yoghurt with Toasted Buckwheat, Mint, Berry + Pomegranate Salad
Yoghurt with Toasted Buckwheat, Mint, Berry + Pomegranate Salad
Yoghurt with Toasted Buckwheat, Mint, Berry + Pomegranate Salad
Yoghurt with Toasted Buckwheat, Mint, Berry + Pomegranate Salad
  • Serves 2
Author Notes

As the days get warmer nothing beats my super-healthy yoghurt bowl made from thick Greek yoghurt, sweet strawberries, pomegranate, fresh mint, toasted buckwheat, and a scattering of pistachio nuts.

This breakfast is a bowl of superfood goodness and long lasting energy that will keep you happy and full all morning. —Kate Olsson

What You'll Need
Ingredients
  • 1.5 cups Greek Yogurt
  • 1 cup Fresh Strawberries
  • 1 handful Fresh Mint Leaves
  • 1/4 cup Toasted Buckwheat Kernels
  • 1/4 cup Pistachio Nuts
  • 1/2 cup Pomegranate Seeds
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Honey
Directions
  1. In a small bowl combine the chopped strawberries, mint, buckwheat, pistachio nuts, pomegranate seeds, and lemon juice. Toss gently.
  2. Divide the yoghurt into two serving bowls.
  3. Top with the berry and pomegranate salad. Finish with a drizzle of honey or maple syrup. Serve immediately.
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1 Review

Droplet
Droplet December 8, 2012
So pretty
 

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