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Buckwheat, Green Apple, Cranberry + Avocado Salad

Buckwheat, Green Apple, Cranberry + Avocado Salad

Reprinted from Blissful Basil by arrangement with BenBella Books. Copyright © 2016, Ashley Melillo.

Servings 4 -6 servings
Author Kiersten


Buckwheat Salad

  • 1 cup raw buckwheat groats
  • 2 cups filtered water
  • 1 medium Granny Smith apple cored and cut into matchsticks
  • 2 cups baby arugula watercress, or other peppery green, leaves and tender stems only
  • 1/3 –1/2 cup dried cranberries
  • 1/4 cup raw pepitas

Simple Lemon Vinaigrette

  • 3 –5 tablespoons fresh lemon juice divided (juice of about 2 lemons)
  • 2 tablespoons cold-pressed olive oil
  • 1 –2 teaspoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced (optional)
  • 1/4 –1/2 teaspoon sea salt plus more for seasoning
  • Freshly ground black pepper plus more for seasoning


  • 1 medium avocado halved, pitted, peeled, and sliced


For the Buckwheat Salad

  1. Add the buckwheat groats to a fine-mesh strainer and thoroughly rinse with cold water.
  2. In a medium saucepan, combine the rinsed buckwheat and water. Bring to a boil, decrease the heat, and simmer, uncovered, for 10 minutes, or until tender, stirring occasionally to prevent burning. Strain and rinse with cold water until the water runs clear.
  3. Transfer the cooked buckwheat to a large, nonreactive (i.e., nonmetallic) serving bowl along with the green apple, arugula, cranberries, and pepitas.

For the Simple Lemon Vinaigrette

  1. In a small bowl, vigorously whisk together 3 tablespoons of the lemon juice, olive oil, maple syrup, Dijon mustard, garlic (if using), sea salt, and black pepper to taste.

To Assemble

  1. Pour the vinaigrette over the salad and toss to coat. If desired, add the remaining 2 tablespoons lemon juice to the salad to brighten the flavors, and liberally season with sea salt and black pepper.
  2. Divide among plates and top with the sliced avocado.