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Why This Recipe Is So Loved
Naturally gluten-free and packed with nutrients. The combination of buckwheat and creamy avocado offers a great balance of protein, fiber, and healthy fats. It’s light, refreshing, and perfect for a quick, wholesome meal.
Better Cooking Tips
- Rinse the buckwheat thoroughly before cooking to remove any bitterness.
- Cook buckwheat in vegetable broth for added flavor.
- Use ripe but firm avocados to keep the salad creamy without becoming mushy.
- Cook buckwheat in vegetable broth for added flavor.
- Use ripe but firm avocados to keep the salad creamy without becoming mushy.
Step 1
Bring some water and the buckwheat to a boil in a saucepan. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer until the buckwheat is tender but still has a bit of bite—this usually takes about 8 minutes. When it’s done, rinse the buckwheat under cold water and let it drain.
Step 2
In a large bowl, toss together the avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and some mixed pepper. Once everything is well combined, gently fold in the buckwheat. Finish it off by sprinkling goat cheese on top before serving.
Serving Suggestions
Serve chilled or at room temperature for the best taste. Pair it with grilled chicken or fish for a complete meal. Adding fresh herbs like cilantro or parsley can brighten the flavors even more.
Refrigeration Tips
Store leftovers in an airtight container in the fridge for up to two days. Keep the avocado separate until ready to serve to prevent browning. Give the salad a quick stir before eating to redistribute the dressing.
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