Recipe by Where's The Food, Mom?
"A fast and easy gluten-free salad that will please everybody. I made up this recipe using whatever I had on hand and it turned out great. The texture and flavors of the ingredients complement each other from the al dente earthy buckwheat to the crisp avocado, onion, soft tomatoes, and cheese. This summery salad can be served as a side dish or appetizer anytime."
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avocado - peeled, pitted, and diced
cherry tomatoes, diced
thinly sliced red onion
1 1/2 tablespoons
extra-virgin olive oil
chopped fresh flat-leaf parsley
freshly ground mixed peppercorns
soft goat cheese, crumbled
Buckwheat and avocado make a great flavor combination. There is no need to rinse the buckwheat after cooking (you just pour those vitamins and minerals down the drain)! Thanks for the recipe idea!
This is a terrific recipe. I grew up in a country where buckwheat was popular and I did not enjoy it that much. However, in this recipe avocado complements it very well, while lime and red onion add a nice blend of flavor and color. My wife served this salad with fried chicken liver and we liked it a lot.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Buckwheat Avocado Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 267
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