Buckwheat, Apple, Cranberry Avocado Salad
Rating
5 out of 5 stars
(4)
Ingredients
4-6 servings
- 1 cup raw buckwheat groats
- 2 cups water
- 1 medium Granny Smith apple, cut into matchsticks
- 2 cups baby arugula
- ⅓ to ½ cup dried cranberries
- ¼ cup raw pepitas
- 1 ripe avocado, sliced
- 3 to 5 tablespoons fresh lemon juice, divided
- 2 tablespoons extra-virgin olive oil
- 1 to 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ¼ to ½ teaspoon sea salt
- freshly ground black pepper
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Preparation
Step 1
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.
Step 2
Transfer the cooked buckwheat to a large nonreactive serving bowl along with the apple, greens, cranberries, and pepitas.
Step 3
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.
Step 4
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.
Step 5
Divide among plates and top with the sliced avocado.
Step 6
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Chef's notes
Despite its name, buckwheat is actually a gluten-free grain.
This recipe makes for either a great packable lunch or a delicious dinner, if you just add whatever protein you like served on the side.
