Kale buckwheat salad

I share with you a great recipe for how to make a wonderful kale buckwheat salad. It definitely deserves to be included in the top 5 salads that boost the immune system, improve blood count, and encourage better digestion! It tastes great, and surprisingly even better the next day.

Ingredients:
1 cup of raw buckwheat
5 tbsp extra virgin olive oil
½ head or 1 bunch of kale, finely chopped
½ lemon, juice
1 ½ cups of walnuts, finely chopped
1 cup pomegranate seeds
½ cup cranberries
1 bunch of parsley leaves, finely chopped
salt and pepper to taste

Instructions:
Pour the buckwheat in a pan and add two cups of water. When the water boils, lower the temperature. Cover the pan, cook until the buckwheat has softened, about 30 minutes. Once cooked rinse the buckwheat under cold water. Preheat the oven to 200°C. Put baking paper in the baking sheet, then spread the walnuts evenly and toast them in the oven for about 8 minutes, until golden and fragrant. Allow them to cool down for a few minutes, then roughly chop them up. In a large bowl, mix the kale, olive oil, lemon, salt and pepper with your hands. Knead the kale with your hands for at least 3 minutes to soften the vegetable fibers. Then combine the other ingredients from the ingredient list, adding walnuts, pomegranate and cranberries. Try it and add more spices to taste if needed.