Buckwheat, Green Apple, Cranberry + Avocado Salad
Reprinted from Blissful Basil by arrangement with BenBella Books. Copyright © 2016, Ashley Melillo.
Servings: 4 -6 servings
Ingredients
Buckwheat Salad
- 1 cup raw buckwheat groats
- 2 cups filtered water
- 1 medium Granny Smith apple cored and cut into matchsticks
- 2 cups baby arugula watercress, or other peppery green, leaves and tender stems only
- ⅓ –½ cup dried cranberries
- ¼ cup raw pepitas
Simple Lemon Vinaigrette
- 3 –5 tablespoons fresh lemon juice divided (juice of about 2 lemons)
- 2 tablespoons cold-pressed olive oil
- 1 –2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic minced (optional)
- ¼ –½ teaspoon sea salt plus more for seasoning
- Freshly ground black pepper plus more for seasoning
Topping
- 1 medium avocado halved, pitted, peeled, and sliced
Instructions
For the Buckwheat 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 (i.e., nonmetallic) serving bowl along with the green apple, arugula, cranberries, and pepitas.
For the Simple Lemon Vinaigrette
- In a small bowl, vigorously whisk together 3 tablespoons of the lemon juice, olive oil, maple syrup, Dijon mustard, garlic (if using), 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 sea salt and black pepper.
- Divide among plates and top with the sliced avocado.