Nothing says spring like asparagus and strawberries! Anyone else just think they’re a real match made in heaven when combined with some creamy avocado?
This vibrant and easy spring salad will be a spring and summer must make for BBQ’s but is also just delicious whipped up for lunch at home! Batch cook the buckwheat and throw it together in 2 minutes flat! You’re welcome.
Balsamic Buckwheat Spring Salad
Place 2 cups of water in a medium heavy bottomed sauce pan, and bring to boil. Add buckwheat groats, cover tightly, bring to strong boil again, reduce the heat to low. Simmer covered (without opening the lid) for 10 minutes.
Remove from heat (even if there is still some water remaining), stir gently with a fork, cover with a lid and a tea towel, and allow to rest for 20-30 minutes.
Blanch the asparagus until just tender (usually 2-3 minutes), slice strawberries and avocado.
Place a bed of salad leaves in each bowl, top with cooled fluffy buckwheat, blanched asparagus, sliced strawberries and avocado.
Drizzle with balsamic vinegar, olive oil and season with salt and pepper.