Gluten-Free Buckwheat Avocado Salad

Gluten-Free Buckwheat Avocado Salad

2
Buckwheat Queen 64

"A fast and easy gluten-free salad that will please everybody. I made up this recipe using whatever I had on hand and it turned out great. The texture and flavors of the ingredients complement each other from the al dente earthy buckwheat to the crisp avocado, onion, soft tomatoes, and cheese. This summery salad can be served as a side dish or appetizer anytime."

Ingredients

30 m servings 464 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  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.

Footnotes

  • Cook's Note:
  • You can substitute any mild crumbly cheese for the goat cheese. Letting the salad sit for a while will help the flavors mix and settle, creating a more flavorful treat.
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Reviews

2
  1. 3 Ratings

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Buckwheat and avocado make a great flavor combination. There is no need to rinse the buckwheat after cooking (you just pour those vitamins and minerals down the drain)! Thanks for the recipe i...

This is a terrific recipe. I grew up in a country where buckwheat was popular and I did not enjoy it that much. However, in this recipe avocado complements it very well, while lime and red onio...