This fresh and nutritious salad combines the nutty flavor of buckwheat with creamy avocado for a delicious gluten-free meal. It’s perfect for a light lunch or a healthy side dish that’s quick to prepare and full of wholesome goodness.
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. After cooking, rinse the buckwheat under cold water and drain it well.
In a large bowl, toss together the avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne, and some mixed pepper until everything is nicely combined. Gently fold in the cooled buckwheat, being careful not to mash the avocado. Finally, sprinkle goat cheese on top and give it one last gentle stir before serving.
- Rinse the buckwheat thoroughly before cooking to remove any bitterness.
- Cook the buckwheat just until tender but still slightly firm to keep a nice texture.
- Use ripe avocados for the best creamy texture and flavor.
This salad is a great choice for anyone looking for a nutritious and gluten-free meal. Buckwheat is rich in protein and fiber, while avocado adds creaminess and healthy fats. Together, they create a satisfying and wholesome dish that is both tasty and good for your body.
Serve this salad chilled or at room temperature for a refreshing meal. It pairs well with grilled chicken or tofu for extra protein. You can also add a sprinkle of nuts or seeds on top for added crunch.
Store leftovers in an airtight container in the refrigerator for up to two days. To keep the avocado from browning, squeeze a little lemon or lime juice over the salad before storing. Stir gently before serving again.
