Name: Gluten-Free Buckwheat Avocado Salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Water - 1 cup; Buckwheat groats - ½ cup; Avocado - peeled, pitted, and diced - 1 small; Cherry tomatoes, diced - 5; Lime, juiced - 1; Thinly sliced red onion - 2 tablespoons; Extra-virgin olive oil - 1 ½ tablespoons; Chopped fresh flat-leaf parsley - 1 tablespoon; Fennel seed - ½ teaspoon; Cayenne pepper - ½ teaspoon; Freshly ground mixed peppercorns - ¼ teaspoon; Soft goat cheese, crumbled - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Buckwheat Avocado Salad

1. Water - 1 cup

2. Buckwheat groats - ½ cup

3. Avocado - peeled, pitted, and diced - 1 small

4. Cherry tomatoes, diced - 5

5. Lime, juiced - 1

6. Thinly sliced red onion - 2 tablespoons

7. Extra-virgin olive oil - 1 ½ tablespoons

8. Chopped fresh flat-leaf parsley - 1 tablespoon

9. Fennel seed - ½ teaspoon

10. Cayenne pepper - ½ teaspoon

11. Freshly ground mixed peppercorns - ¼ teaspoon

12. Soft goat cheese, crumbled - ¼ cup

How to cook deliciously - Gluten-Free Buckwheat Avocado Salad

1. Stage

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.

2. Stage

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.