Recipe by Melanie
"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!
* 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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