This refreshing salad combines creamy avocado with nutty buckwheat for a satisfying and gluten-free meal. It's quick to prepare and perfect for a light lunch or a healthy side dish.
COOKBOOK / 32123
Start by bringing some water and the buckwheat to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pan, and let it simmer for about 8 minutes until the buckwheat is tender but still has a bit of bite. Then, rinse the buckwheat under cold water and drain it well.
In a big bowl, toss together the avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and some mixed pepper until everything is nicely combined. Gently fold in the cooked buckwheat, being careful not to mash the avocado. Finish it off by sprinkling goat cheese on top before serving.
- Rinse buckwheat well before cooking to remove any bitterness.
- Allow the cooked buckwheat to cool completely before mixing to keep the salad fresh.
- Use ripe but firm avocados to maintain texture and prevent the salad from becoming mushy.
This salad is a fresh and nutritious option that combines creamy avocado with the nutty flavor of buckwheat. It’s naturally gluten-free and packed with fiber, healthy fats, and plant-based protein. Perfect for a light lunch or a healthy side dish.
Serve this salad chilled or at room temperature. It pairs well with grilled chicken or fish for a balanced meal. Adding a sprinkle of toasted nuts or seeds can add extra crunch and flavor.
Store leftovers in an airtight container in the fridge for up to two days. To prevent the avocado from browning, squeeze a little lemon or lime juice over the salad before storing. Stir gently before serving again.
