THE RECIPE JOURNAL · Lunch
Buckwheat Avocado Salad for Gluten Sensitivity
This fresh and nutritious salad combines nutty buckwheat with creamy avocado, making it a perfect gluten-free option for a light meal or side dish. It’s simple to prepare and packed with wholesome flavors everyone will enjoy.
FROM THE KITCHEN • Buckwheat Avocado Salad for Gluten Sensitivity
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
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. Drain the buckwheat and give it a quick rinse under cold water to stop it from cooking further.
02
Step 2
In a large bowl, mix together the avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne, and some mixed pepper. Once everything is well combined, gently fold in the cooled buckwheat. Finish it off by sprinkling goat cheese on top. Give it a light toss if you like, and it’s ready to enjoy!
Why you’ll love it
This salad is a wonderful blend of nutty buckwheat and creamy avocado, making it both nutritious and satisfying. It’s naturally gluten-free, making it a safe and tasty option for those with gluten sensitivity. Plus, it’s light yet filling, perfect for a healthy meal any time of day.
How to serve
Serve this salad chilled or at room temperature for the best flavor. It pairs well with grilled chicken or fish for a complete meal. You can also add some toasted nuts or seeds on top for extra crunch and nutrition.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. To prevent the avocado from turning brown, cover the salad tightly with plastic wrap or add a little extra lemon juice before sealing. Stir gently before serving again.
