Gluten-Free Buckwheat Avocado Salad
Description
This quick and easy buckwheat avocado salad with goat cheese is gluten-free and a surefire crowd-pleaser.
Ingredients
•
1 cup water
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1/2 cup buckwheat groats
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1 small avocado - peeled, pitted, and diced
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5 cherry tomatoes, diced
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1 lime, juiced
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2 tablespoons thinly sliced red onion
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1 1/2 tablespoons extra-virgin olive oil
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1 tablespoon chopped fresh flat-leaf parsley
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1/2 teaspoon fennel seed
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1/2 teaspoon cayenne pepper
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1/4 teaspoon freshly ground mixed peppercorns
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1/4 cup soft goat cheese, crumbled
Directions
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.
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.