Chicken Wings for New Year's Eve
◷ 1 hr 15 min
LunchReader ratedQuick & Easy
Avocado Salad with Buckwheat, Gluten-Free
This refreshing salad combines creamy avocado with nutty buckwheat for a satisfying and gluten-free meal. It's quick to prepare and perfect for a light lunch or a healthy side dish.
◷30 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Cook and Rinse Buckwheat
Start by bringing some water and the buckwheat to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pan, and let it simmer for about 8 minutes until the buckwheat is tender but still has a bit of bite. Then, rinse the buckwheat under cold water and drain it well.
2
Toss and Fold Ingredients
In a big bowl, toss together the avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and some mixed pepper until everything is nicely combined. Gently fold in the cooked buckwheat, being careful not to mash the avocado. Finish it off by sprinkling goat cheese on top before serving.
Why You’ll Love This Recipe
This salad is a fresh and nutritious option that combines creamy avocado with the nutty flavor of buckwheat. It’s naturally gluten-free and packed with fiber, healthy fats, and plant-based protein. Perfect for a light lunch or a healthy side dish.
Serving Suggestions
Serve this salad chilled or at room temperature. It pairs well with grilled chicken or fish for a balanced meal. Adding a sprinkle of toasted nuts or seeds can add extra crunch and flavor.
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days. To prevent the avocado from browning, squeeze a little lemon or lime juice over the salad before storing. Stir gently before serving again.
