Toasted Buckwheat, Avocado and Pomegranate Salad

Name: Toasted Buckwheat, Avocado and Pomegranate Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: International
Ingredients: 100 g Buckwheat grain (Kasha), raw; 100 g Avocado, raw; 60 g Pomegranate arils; 1 tbsp Olive oil

A highly texturized, refreshing salad featuring nutty kasha grains and juicy, sweet pomegranate seeds.

EasyPrep 10 minCook 15 min2 servings

Nutrition facts

Per serving

374Calories

8gProtein

38gCarbs

20gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Buckwheat grain (Kasha), raw100 g
Avocado, raw100 g
Pomegranate arils60 g
Olive oil1 tbsp

Steps

1
Cook the kasha in boiling salted water for 15 minutes, drain and let cool.
2
Dice the avocado flesh into even cubes.
3
In a bowl, combine the buckwheat, diced avocado, and bright pomegranate seeds.
4
Drizzle with olive oil, season with salt and pepper, and toss gently to keep avocado intact.

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