Gluten-Free Buckwheat Avocado Salad

Prep Time:
20 mins

Cook Time:
10 mins

Total Time:
30 mins

Servings:
2

Yield:
2 servings

Ingredients

Directions

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.

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.

Nutrition Facts (per serving)

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