A fast and easy gluten-free salad that will please everybody. I made up this recipe using whatever I had on hand and it turned out great. The texture and flavors of the ingredients complement each other from the al dente earthy buckwheat to the crisp avocado, onion, soft tomatoes, and cheese. This summery salad can be served as a side dish or appetizer anytime.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat to medium-low, cover the saucepan, and simmer until the buckwheat is firm yet tender to the bite, about 8 minutes. Rinse buckwheat under cold water and drain.

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  • Stir avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and mixed pepper together in a large bowl until evenly combined. Add buckwheat groats and stir gently; top with goat cheese.

Cook's Note:

You can substitute any mild crumbly cheese for the goat cheese. Letting the salad sit for a while will help the flavors mix and settle, creating a more flavorful treat.

Nutrition Facts

464 calories; protein 12g 24% DV; carbohydrates 45.3g 15% DV; fat 29.7g 46% DV; cholesterol 13.8mg 5% DV; sodium 106.8mg 4% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2014
Buckwheat and avocado make a great flavor combination. There is no need to rinse the buckwheat after cooking (you just pour those vitamins and minerals down the drain)! Thanks for the recipe idea! Read More
(8)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/11/2014
Buckwheat and avocado make a great flavor combination. There is no need to rinse the buckwheat after cooking (you just pour those vitamins and minerals down the drain)! Thanks for the recipe idea! Read More
(8)
Rating: 5 stars
10/03/2014
This is a terrific recipe. I grew up in a country where buckwheat was popular and I did not enjoy it that much. However in this recipe avocado complements it very well while lime and red onion add a nice blend of flavor and color. My wife served this salad with fried chicken liver and we liked it a lot. Read More
(2)
Rating: 4 stars
12/11/2019
Pretty good though next time I ll skip cayenne or add just a pinch (because I don t like spicy food) and maybe a bit less lime juice and more avocado. One of my kids didn t care too much for goat cheese but I liked it. I might try it with a different cheese too. Read More
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Rating: 4 stars
08/30/2017
New to this kind of cooking but will make again. Read More
Rating: 5 stars
08/09/2016
This was a very good complement to our chicken dish. Thank you for sharing! Read More
Rating: 4 stars
06/23/2020
I cooked the buckwheat in chicken broth vs water to add more flavor and used fresh cilantro vs parsley and feta vs goat cheese. Read More
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