Warm Kasha and Seafood Salad Recipe

Warm Kasha and Seafood Salad is a unique combination of kasha and vegetable mix. Kasha is basically toasted buckwheat grains. This salad is a nice pack of not only delicious but nutritious ingredients. There are two basic advantages of Warm Kasha and Seafood Salad. Firstly, you can serve it as a side dish in lunch, dinner and parties. Secondly, you can take it to outdoor activities like picnic etc. The fresh herb dressing compliments the ingredients very effectively.  This Warm Kasha and Seafood Salad is a rich source of copper, selenium, zinc, niacin, iron, potassium, folate, and calcium.

Preparation time: 1 hour 20 minutes
Cook Time: 25 minutes
Serving size: 04
Utensils needed: gas burner, stove, mixing bowls, serving bowl, fork or whisk, saucepan or wok, spoon, cutting board, scissor, and knife


– 250 g (8½ oz) kasha (toasted buckwheat)
– 600 ml (1 pint) vegetable stock
– 3 tablespoon sunflower oil
– 1 packet frozen mixed seafood, about 400 g, thawed
– 1 cucumber, diced
– 200 g (7 oz) sugar snap peas, sliced
– 1 bulb (about 250g) fennel – halved and thinly sliced
– 115 g (4 oz) radishes, thinly sliced
– 1 sheet nori seaweed to garnish

Fresh herb dressing

– 2 tablespoon extra-virgin olive oil
– 1 tablespoon white wine vinegar
– 1 teaspoon mustard – Dijon mustard is preferred
– 2 tablespoon chopped fresh mixed herbs
– salt and pepper


  • 1

    Take a non-sticking saucepan and place the kasha in it. Pour over the stock and set the saucepan on the stove over medium heat. Wait and bring it to boil. Cover the pan once the boiling process starts and let it simmer for about 4 to 5 minutes or until the kasha absorbs the stock thoroughly.

  • 2

    Now, stir in the olive oil and cover the pan again. Let it cook for another 10 minutes.

  • 3

    Gently remove the saucepan from heat, remove its lid and let the warm vapor slow down to handle. Now, fork up the kasha and toss it, turning it to separate the grains.  Reduce the heat of your stove and cook the mixture for another one hour. Makes sure to toss the kasha after ten minutes in order to separate the grains properly.

    Note: Do not cover the saucepan this time and keep it open during one hour’s boiling period.

  • 4

    Until the kasha mixture is boiling, you can prepare the fresh herb dressing for the salad. All you have to do is take a medium mixing bowl and place the extra-virgin olive oil, white wine vinegar, mustard, and chopped fresh mixed herbs. Top the ingredients with salt and ground pepper to taste. Now, pick a large fork or whisk and mix all the dressing’s ingredients until incorporated properly and smooth. Set it aside.

  • 5

    Pick a large frying pan or wok and pour in the remaining oil. Place it on stove with medium heat and let the oil warm. Add in the seafood and fry it for 2 to 3 minutes, stirring it constantly.

  • 6

    Remove the seafood mixture from heat and add it to the kasha.

  • 7

    Top the kasha-seafood mixture with cucumber, sugar snap peas, radishes and fennel. Mix the ingredients thoroughly.

  • 8

    Now, drizzle the salad dressing over the kasha-seafood mixture and toss for a few seconds until all the ingredients are coated completely.

  • 9

    Turn on your gas burner and toast the sheet of seaweed, simply passing it over the flame produced by the burner. Toast each side of the sheet one by one until dark and crispy.

  • 10

    Now, snip the toasted seaweed into fine strips with the help of a sharp scissor.

    Note: Use a new and clean scissor and do not make the mistake of using your washroom scissor as it is not hygienic at all.

  • 11

    Sprinkle the toasted seaweeds over the salad and serve it straight away.

  • 12

    If you do not like the sugar snap peas, then simply replace them with the same quantity of mange-tout.

  • 13

    You can replace the seafood with 400 g (14 oz) of skinless and boneless chicken or turkey breast. Moreover, you can consider the same ratio of lam steak or lean beef. However, make sure to cut them into thin strips.

Leave a Reply

Your email address will not be published. Required fields are marked *

3 × = twenty one