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.