About this recipe:This quick and easy buckwheat avocado salad with goat cheese is gluten-free and perfect for a light lunch or bbq side dish. Letting the salad sit for a while will help the flavour.
1 small avocado - peeled, pitted, and diced
5 cherry tomatoes, diced
1 lime, juiced
2 tablespoons thinly sliced red onion
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon fennel seed
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground mixed peppercorns
40g soft goat cheese, crumbled
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Method Prep:20min › Cook:10min › Ready in:30min
Combine water and buckwheat in a saucepan; bring to the 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 and stir gently; top with goat cheese.