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Buckwheat and Avocado Salad

This buckwheat and avocado salad is a fresh, nutritious and easy-to-make dish that works perfectly as a light lunch, side or meal prep option. Naturally gluten-free and vegan, it’s packed with fibre, healthy fats and plant-based nutrients, making it both satisfying and nourishing. The nutty flavour of buckwheat is complemented by creamy avocado, while fresh herbs, lemon juice and olive oil bring brightness and balance. You can make it using freshly cooked buckwheat or speed things up with pre-cooked grains, making it ideal for busy days. For an extra boost of flavour, you can add a clove of minced garlic or even a pinch of chilli flakes for a little heat.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup cooked buckwheat
  • 4 spring onions chopped
  • ½ avocado
  • 4 sun-blushed tomatoes in oil
  • 4 cm piece cucumber
  • Fresh herbs coriander, basil, mint or parsley
  • Juice of ½ lemon
  • 1 Tbsp olive oil
  • Salt and pepper

Method
 

  1. Place the cooked and cooled buckwheat in a bowl and add the chopped spring onions.
  2. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Dice into small pieces and add to the bowl.
  3. Cut the avocado and sun-blushed tomatoes into small cubes, then add them to the salad.
  4. Pour over the lemon juice and olive oil, then season with salt and pepper to taste.
  5. Gently fold everything together, then add the fresh herbs.
  6. Let the salad sit for a few minutes before serving to allow the flavours to come together.