Gluten-Free Buckwheat Avocado Salad

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.

Step: 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.

Step: 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.

Per Serving: 464 calories; protein 12g; carbohydrates 45.3g; fat 29.7g; cholesterol 13.8mg; sodium 106.8mg.

Fruit salad is morely of the nicest salads to produce . It is more in fibre and water content . As fruits can make natural sweetness , you can have it for breakfast . The sugar in it will give you enough energy for the 24 hours and deal with your sweet cravings too.

Salads often get a not good for being unsatisfying (if they’re lean and mean) or not good for body (if they’re not lean and mean). The core of middle ground is less talked about , but it’s exactly where you’ll find the good vegetable fruit that may get weight loss.