Lunch
Quick & Easy
Avocado and Buckwheat Salad, Gluten-Free Style
This refreshing salad combines creamy avocado with nutty buckwheat for a satisfying and nutritious meal. Perfect for anyone looking for a gluten-free option that's both delicious and easy to prepare.
◷
30 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by bringing some water and buckwheat to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer for about 8 minutes until the buckwheat is tender but still has a bit of bite. When it’s done, rinse the buckwheat under cold water and drain it well.
2
Step 2
In a large bowl, toss together the avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and mixed pepper until everything is nicely combined. Gently fold in the cooked buckwheat, being careful not to mash the avocado. Finish by sprinkling goat cheese on top, and you’re ready to serve!
Why You’ll Love This Recipe
This salad is a wonderful combination of creamy avocado and nutty buckwheat, making it both satisfying and nutritious. It’s naturally gluten-free, packed with fiber, and easy to prepare for a quick meal or side dish.
Serving Suggestions
Serve this salad chilled or at room temperature as a light lunch or side. It pairs well with grilled chicken, fish, or a fresh green smoothie to complete your meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. To prevent the avocado from browning, add a little lemon juice before storing and consume it soon after.
