Delicious Buckwheat Avocado Salad Recipe: A Gluten-Free Delight

Step 1

In a saucepan, bring a mixture of water and buckwheat to a delightful boil. Once bubbling, lower the heat to a cozy medium-low setting, cover the pan, and let it simmer until the buckwheat reaches that perfect balance of firmness and tenderness, which usually takes around 8 minutes. Afterward, give the buckwheat a refreshing rinse under cold water and let it drain gracefully.

Step 2

In a large bowl, whisk together the creamy avocado, juicy cherry tomatoes, zesty lime juice, tangy red onion, flavorful olive oil, fragrant parsley, aromatic fennel seed, a hint of cayenne pepper, and a medley of mixed peppers until all the flavors harmonize beautifully. Gently fold in the cooked buckwheat groats, ensuring they are coated with the tasty mixture. Finally, crown this vibrant dish with crumbled goat cheese for an added touch of richness.