Gluten-free buckwheat avocado salad

    30 min

    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.

    2 people made this

    Serves: 2 

    • 240ml water
    • 85g buckwheat
    • 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

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. 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.
    2. 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.

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    Reviews in English (4)


    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!  -  11 Jun 2014  (Review from Allrecipes US | Canada)


    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.  -  03 Oct 2014  (Review from Allrecipes US | Canada)


    New to this kind of cooking but will make again.  -  29 Aug 2017  (Review from Allrecipes US | Canada)