Gluten-free buckwheat avocado salad

    Gluten-free buckwheat avocado salad

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    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.

    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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