Recipe: Kasha and Avocado Salad
Healthy and delicious, this gluten and dairy-free, wholesome salad combines Kasha with nutrient-dense avocados from Mexico and sweet potato. Make it ahead of time for your next brunch, picnic or everyday meal.
More than satisfying, as well as texturally pleasing to the palate, this gluten and dairy-free, wholesome salad combines Kasha with nutrient – dense avocados from Mexico and sweet potato. It can be made up to two days before serving, making it ideal for those who like to plan ahead for brunch, picnics or everyday meals.
|2 cups||vegetable broth||
|1||clove garlic, minced||
|1/2 tsp||ground cumin||
|1 cup||kasha or buckwheat groats||
|1||large sweet potato, peeled and cut into ½-inch (1 cm) cubes||
|1/4 cup||red wine vinegar||
|3 tbsp||extra-virgin olive oil||
|2 tsp||Dijon mustard||
In saucepan, bring broth, garlic and cumin to boil over high heat. Stir in kasha; reduce heat to medium-low, cover and simmer until no liquid remains and kasha is tender, about 15 minutes. Scrape into large bowl and let cool.
In separate saucepan of boiling salted water, cook sweet potato just until tender, about 5 minutes. Drain; let cool.
In small bowl, whisk vinegar, oil, mustard, paprika, salt and pepper; add to kasha, along with green onions, celery, red pepper and parsley, tossing to coat. Gently fold in sweet potatoes, avocados and pepitas.
Serve right away, or cover and refrigerate for up to 2 days (if making ahead of time, add avocado and pepitas just before serving.)
Makes: 6 to 8 servings (8 cups/2 L).