Gluten-Free Buckwheat Avocado Salad

This quick and easy buckwheat avocado salad with goat cheese is gluten-free and a surefire crowd-pleaser.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 464 Calories

Ingredients

• 1 cup water
• 1 lime, juiced
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons thinly sliced red onion
• 1 small avocado - peeled, pitted, and diced
• 5 cherry tomatoes, diced
• 0.5 teaspoon cayenne pepper
• 0.5 cup buckwheat groats
• 1.5 tablespoons extra-virgin olive oil
• 0.5 teaspoon fennel seed
• 0.25 teaspoon freshly ground mixed peppercorns
• 0.25 cup soft goat cheese, crumbled

Recipe Instructions

Step 1

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.

Step 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 groats and stir gently; top with goat cheese.