Gluten-Free Buckwheat Avocado Salad

Gluten-Free Buckwheat Avocado Salad
  • 1 cup water
  • 1/2 cup buckwheat groats
  • 1 small avocado - peeled, pitted, and diced
  • 5 cherry tomatoes, diced
  • 1 lime, juiced
  • 2 tablespoons thinly sliced red onion
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground mixed peppercorns
  • 1/4 cup soft goat cheese, crumbled


  1. 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. 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.

04/08/2018
Gluten-Free Buckwheat Avocado Salad, recipe PT15M PT1H 5 455 calories

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