a salad that is quick, simple, and gluten-free that everyone will enjoy. With the ingredients I had on hand, I created this recipe, and it was a success. The al dente, earthy buckwheat, crisp avocado, onion, soft tomatoes, and cheese all work well together in terms of texture and flavor. Anytime is a good time to offer this refreshing salad as a side dish or an appetizer.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 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.
- 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.
Nutrition Facts
| Calories | 464 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 12 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 107 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This is a tasty way to enjoy a hearty salad. We added more avocado since our family can’t get enough! A great vegetarian meal.
I cooked the buckwheat in chicken broth vs water to add more flavor and used fresh cilantro vs parsley and feta vs goat cheese.
Pretty good, though next time I’ll skip cayenne or add just a pinch (because I don’t like spicy food), and maybe a bit less lime juice and more avocado. One of my kids didn’t care too much for goat cheese, but I liked it. I might try it with a different cheese too.
New to this kind of cooking but will make again.
This was a very good complement to our chicken dish. Thank you for sharing!
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 onion add a nice blend of flavor and color. My wife served this salad with fried chicken liver and we liked it a lot.
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 idea!