- olive oil
- Red pepper
- Medium tomato
- Fresh basil
- Apple vinager
- Wash the buckwheat in plenty of water, drain and cook with a lot of water for 20 minutes. Strain and set aside.
- Chop the tomato, bell pepper, avocado and place into a bowl.
- For the vinaigrette: add a cup of olive olive oil into a mixing bowl, lemon juice, basil leaves and dried oregano. Mix until you get a uniform, green, dressing.
- Mix the vegetables in with the buckwheat and pour the vinaigrette on top.