Buckwheat Avocado Salad

Ingredients

• Water

  Plain, clean water

  1 cup or 237g

• Buckwheat groats

  Roasted, dry

  ½ cup or 82g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cup cherry tomatoes or 596g

• Limes

  Raw

  1 fruit or 67g

• Onions

  Raw

  2 tbsp chopped or 20g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Parsley

  Raw

  1 tbsp or 4g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Goat cheese

  Soft type

  4 oz or 113g

Directions

1. Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until the buckwheat is firm yet tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and black pepper until combined. Add buckwheat and stir gently; top with goat cheese.

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