Buckwheat, Apple, Cranberry Avocado Salad

Add the buckwheat groats to a fine-mesh strainer and thoroughly rinse with cold water. In a medium saucepan, combine the rinsed buckwheat and water. Bring to a boil, decrease the heat, and simmer, uncovered, for 10 minutes, or until tender, stirring occasionally to prevent burning. Strain and rinse with cold water until the water runs clear.

Transfer the cooked buckwheat to a large nonreactive serving bowl along with the apple, greens, cranberries, and pepitas.

Make the dressing: In a small bowl, vigorously whisk together 3 tablespoons of the lemon juice, olive oil, maple syrup, Dijon mustard, garlic, sea salt, and black pepper to taste.

To assemble: Pour the vinaigrette over the salad and toss to coat. If desired, add the remaining 2 tablespoons lemon juice to the salad to brighten the flavors, and liberally season with salt and pepper.

Divide among plates and top with the sliced avocado.