Buckwheat salad

Buckwheat salad
Total time 25 min


  • Buckwheat
  • Apple vinager
  • Olive oil
  • Fresh basil
  • Avocado
  • Red pepper
  • Medium tomato


  1. Wash the buckwheat in plenty of water, drain and cook with a lot of water for 20 minutes. Strain and set aside.
  2. Chop the tomato, bell pepper, avocado and place into a bowl.
  3. 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.
  4. Mix the vegetables in with the buckwheat and pour the vinaigrette on top.