Gluten-Free Buckwheat Avocado Salad
Ingredients30 m servings 464 cals
- 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.
- 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.
Per Serving: 464 calories; 29.7 g fat; 45.3 g carbohydrates; 12 g protein; 14 mg cholesterol; 107 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 i...
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 onio...