Name: Gluten-Free Buckwheat Avocado Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 cup water; 0.5 cup buckwheat groats; 1 small avocado - peeled, pitted, and diced; 5 cherry tomatoes, diced; 1 lime, juiced; 2 tablespoons thinly sliced red onion; 1.5 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh flat-leaf parsley; 0.5 teaspoon fennel seed; 0.5 teaspoon cayenne pepper; 0.25 teaspoon freshly ground mixed peppercorns; 0.25 cup soft goat cheese, crumbled

Gluten-Free Buckwheat Avocado Salad

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Gluten-free buckwheat avocado salad with goat cheese - quick, easy, and irresistible.

Ingredients:

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

Instructions:

In a saucepan, bring water and buckwheat to a boil. Reduce heat, cover, and simmer for about 8 minutes until the buckwheat is tender yet firm. Rinse with cold water and drain.
Combine avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and mixed pepper in a large bowl. Gently fold in buckwheat groats, then finish with a sprinkle of goat cheese on top.

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