Buckwheat Avocado Summer Salad

Buckwheat Avocado Summer Salad might be just the side dish you are searching for. For $1.59 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 387 calories, 9g of protein, and 20g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. 298 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 20 minutes. A mixture of water, corn, buckwheat, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by My Whole Food Life. With a spoonacular score of 99%, this dish is tremendous. Similar recipes include Buckwheat, Apple, Cranberry Avocado Salad, Avocado Summer Salad, and Summer Avocado Salad.

Servings: 4

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small saucepan, add the water and buckwheat. Bring to a boil, then turn down and simmer until all the liquid has been absorbed.Set aside to cool. I actually cooked the buckwheat a day ahead.Once the buckwheat has cooled, add it to a bowl with the remaining ingredients and mix well. If you don't want the avocado to brown you can always sprinkle a little lemon juice on it, or add it right before eating.

 

Step by step:

1. In a small saucepan, add the water and buckwheat. Bring to a boil, then turn down and simmer until all the liquid has been absorbed.Set aside to cool. I actually cooked the buckwheat a day ahead.Once the buckwheat has cooled, add it to a bowl with the remaining ingredients and mix well. If you don't want the avocado to brown you can always sprinkle a little lemon juice on it, or add it right before eating.

Nutrition Information:

covered percent of daily need