Ingredients
2
2 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 464
- Carbohydrate: 45g
- Fat: 30g
- Fiber: 12g
- Protein: 12g
- Sugar: 2g
Related Recipes
Lentils and Buckwheat Salad To Go (Gluten-Free)
Gluten-Free Buckwheat, Asparagus, and Pesto Salad
Corn and Avocado Salad
Grilled Chicken Salad with Strawberries and Avocado
Avocado Whole Wheat Pasta Salad
Gluten-Free Blueberry Crumble
Bacon Avocado Salad
Avocado Ranch Chicken Salad
Avocado And Tomato Salad
Strawberry Avocado Salad
Gluten-Free Chicken Pasta Salad
