Ingredients
- 1 cup water
- ½ cup buckwheat groats
- 1 small avocado - peeled, pitted, and diced
- 5 cherry tomatoes, diced
- 1 lime, juiced
- 2 tablespoons thinly sliced red onion
- 1 ½ tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- ½ teaspoon fennel seed
- ½ teaspoon cayenne pepper
- ¼ teaspoon freshly ground mixed peppercorns
- ¼ cup soft goat cheese, crumbled
Why You'll Love This Recipe
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.
Tips To Improve This Recipe
- 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.
- 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.
Step 1
Bring 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.
Step 2
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.
How To Serve This Dish
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.
How To Store This Recipe
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.
