Buckwheat Avocado Summer Salad

Prep Time 20 min Serves 4 servings     adjust servings

A healthy and colorful summer salad!


  • 2 cups water
  • 1 cup buckwheat
  • 1 red pepper chopped
  • 1 cup corn (please try to use organic)
  • 1/4 cup green onions chopped
  • 2 avocados chopped
  • 2-3 T apple cider vinegar
  • 1 T toasted sesame oil
  • salt to taste


  1. In a small saucepan , add the water and buckwheat.
  2. Bring to a boil, then turn down and simmer until all the liquid has been absorbed.
  3. Set aside to cool. I actually cooked the buckwheat a day ahead.
  4. Once the buckwheat has cooled, add it to a bowl with the remaining ingredients and mix well.
  5. If you don't want the avocado to brown you can always sprinkle a little lemon juice on it, or add it right before eating.


Recipe Notes

This salad should last 4 days in the fridge. Enjoy!

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