Gluten-Free Buckwheat Avocado Salad recipe
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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
Nutrition Info
- 464.2 caloriescarbohydrate: 45.3 gcholesterol: 13.8 mgfat: 29.7 gfiber: 12 gprotein: 12 gsaturatedFat: 7.2 gservingSize: -sodium: 106.8 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Buckwheat Avocado Salad
Directions
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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.