Categories Recipe book Salads

Seafood Salad with Green Buckwheat and Soybeans

If you are looking to elevate your weekly meal prep or want to surprise your family with a show-stopping weekend lunch, this Seafood Salad with Green Buckwheat and Soybeans is your new go-to.

This dish is a masterclass in texture and nutrition. It beautifully marries the wholesome, earthy goodness of grains and legumes with the delicate, sweet flavors of the ocean. Green buckwheat adds a subtle nutty undertone, soybeans pack it with plant-based protein, while the trio of mussels, calamari, and shrimp transforms it into a truly festive, gourmet experience.

Ingredients (Serves 4):

  • 200g (1 cup) dry soybeans (edamame-style yellow soybeans)
  • 100g (1/2 cup) raw green buckwheat
  • 200g (7 oz) peeled shrimp (deveined)
  • 200g (7 oz) mussels (cleaned)
  • 200g (7 oz) calamari (squid) tubes or rings
  • 100g (3.5 oz) cherry tomatoes
  • 2 stalks of fresh celery
  • A small bunch of fresh flat-leaf parsley
  • 1 clove of garlic
  • 100ml (approx. 3.5 oz) dry white wine
  • 3-4 tbsp Extra Virgin Olive Oil
  • Sea salt to taste

Prep Tip: If you are using frozen seafood, make sure to thaw it completely in the fridge and pat it thoroughly dry with paper towels before cooking. Excess water is the enemy of a good sear!

Instructions:

Step 1: Soak the Grains and Beans

Wash the dry soybeans and green buckwheat under cold running water. Place them in separate bowls, cover with plenty of water, and leave to soak for about 2 hours. Once soaked, rinse them thoroughly one more time.

Step 2: Cook to Perfection

  • The Soybeans: Boil the soaked soybeans in salted water for about 60 minutes until they are tender but still hold their shape.

  • The Buckwheat: Boil the green buckwheat for 20-30 minutes (or according to the package instructions). Drain them using a colander.

  • Let both ingredients cool down completely.

Step 3: Prep Your Seafood

  • If using fresh mussels, scrub them and remove the “beards.”
  • Clean the calamari and slice the tubes into neat rings.
  • Ensure your shrimp are fully peeled, head-off, and deveined.

Step 4: Infuse the Oil

Finely mince or crush the garlic clove. Divide it into two equal portions. Heat a splash of extra virgin olive oil in two separate pans over low heat, and gently sauté the garlic in both until fragrant (do not let it burn!).

Step 5: Cook the Seafood

  • Pan 1 (Mussels): Add the mussels to the first pan, cover with a lid, and let them steam.

  • Pan 2 (Calamari & Shrimp): Add the calamari rings to the second pan and sauté over high heat for about 5 minutes.

  • The Wine Deglaze: Pour half of the white wine into each pan, allowing the alcohol to bubble away and evaporate.

  • As soon as the mussels pop wide open, remove them from the heat. To the calamari pan, toss in the shrimp and cook for an additional 2-3 minutes.

Crucial safety rule: If any mussels fail to open after cooking, discard them immediately.

Step 6: Assemble the Salad

Quarter your cherry tomatoes. In a large, beautiful salad bowl, gently toss together:

  • The cooled, cooked soybeans and green buckwheat
  • Sautéed calamari, shrimp, and shelled mussels
  • Fresh cherry tomatoes
  • Finely chopped parsley

Step 7: Create Celery Ribbon Spirals

To give this dish a restaurant-worthy presentation, wash your celery stalks. Using a vegetable peeler, shave the stalks into long, thin ribbons. Submerge these ribbons in a bowl of ice-cold water for about 5 minutes – they will magically curl up into beautiful, crisp decorative spirals!

Step 8: Dress and Serve

Season the salad with sea salt to taste. Drizzle generously with high-quality Extra Virgin Olive Oil and give it a final, gentle toss. Top the salad with your fancy celery curls and serve immediately. Bon Appétit!

Pro Tips for Culinary Success:

  • Do Not Overcook the Seafood: Shrimp and calamari cook in the blink of an eye. If they spend too much time on the stove, they will turn rubbery and lose their sweet flavor. Keep it quick and hot!

  • Why Green Buckwheat? Unlike the common roasted (brown) buckwheat, raw green buckwheat has a much milder, grassy, and subtly sweet taste. It behaves beautifully in cold salads and doesn’t overpower the delicate seafood.

  • A Touch of Citrus: If you like a bit of tang, squeeze a wedge of fresh lemon over the salad right before serving to brighten up the flavors even more!

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