Ingredients and Weight:
- Buckwheat 80g
- Avocado 200g (1 large)
- Red onion 50g
- Fresh lemon juice 3 tbsp
- Extra virgin olive oil 2 tbsp
- Fresh basil leaves 10-15 leaves
- Salt and pepper to taste
Preparation Time: 30 minutes
Cooking Time: 10 minutes (if you cook the buckwheat separately)
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Prepare the buckwheat by rinsing it in water to remove any impurities. Then, boil it in water for about 15 minutes or until tender. Let it cool.
- In the meantime, prepare the dressing by mixing lemon juice and olive oil. Season with salt and pepper. Set aside.
- Dice the avocado into small cubes. Peel and dice the red onion into small pieces. Tear the basil leaves into smaller pieces.
- In a large bowl, combine the cooked and cooled buckwheat, diced avocado, diced red onion, and basil leaves.
- Pour the dressing over the salad and toss gently to combine all the ingredients.
- Serve immediately or let it sit for a few minutes for the flavors to blend.
Nutritional Information:
- Calories: Approx. 300 per serving (depending on ingredients used)
- Fat: 15g
- Carbohydrates: 35g
- Protein: 6g
- Fiber: 5g (good for digestion)
Dish Characteristics:
- Gluten-free and vegan-friendly
- Healthy fats from avocado and olive oil
- Good source of fiber from buckwheat
- Refreshing lemon flavor with a hint of basil
- Great as a side dish or light meal
User Comments:
- "Love the combination of buckwheat and avocado! The salad is very refreshing and tastes great."
- "The salad is a perfect blend of flavors. The lemon juice and olive oil create a great dressing."
- "I was looking for a gluten-free salad recipe and this one hit the spot! The buckwheat gives it a unique texture."
Special Precautions and Tips:
- Make sure to use fresh ingredients for best results.
- Adjust the dressing according to your preference (more lemon juice or olive oil).
- If you want to make this recipe oil-free, you can replace the olive oil with water or stock to thin out the lemon juice.
