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 Want This Again
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.
Cooking Techniques
- 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.
- 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.
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. Then, rinse the buckwheat under cold water and drain it well.
Step 2
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.
How To Serve This 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.
How To Refrigerate This Dish
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.
