loveandlemons5.0
Buckwheat, Apple, Cranberry Avocado Salad
This recipe is from the Blissful Basil cookbook and is reprinted with permission from the publisher.
👥 6 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●strainer
- ●bowl
- ●whisk
📝 Preparation Steps
1
Add the buckwheat groats to a fine-mesh strainer and thoroughly rinse with cold water. Un 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. Stain and rinse with cold water until the water runs clear.
water2 cups
2
Transfer the cooked buckwheat to a large nonreactive serving bowl along with the apple, greens, cranberries, and pepitas.
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.
dijon mustard1 teaspoongarlic, minced1 clove
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.
5
Divide among plates and top with the sliced avocado.
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