Roasted Zucchini, Corn, And Buckwheat Salad {Mountain Picnic}
This delightful dish combines the nutty flavor of cooked buckwheat with a medley of roasted vegetables, creamy avocado, and a zesty lime dressing. Topped with a sprinkle of cilantro, this salad is the perfect balance of flavors and textures that will surely delight your taste buds.
— Constant Cookbook
Ingredients
- ½ cooked pearled buckwheat
- 1 cup water
- 1 small zucchini
- 1 ear of sweet corn
- 1 medium sweet pepper
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 ripe avocado, cubed
- Goat Cheese, optional
- Juice from 1 lime
- ¼ cup minced cilantro
- 2 teaspoons honey
Instructions
- Preheat oven to 400˚. Dice zucchini and peppers into bite size pieces and remove corn from cob. Toss zucchini, peppers, and corn together with olive oil, salt, and pepper. Roast for 20-30 minutes until tender and beginning to brown.
- Combine roasted vegetables, cooked buckwheat, cubed avocado, and goat cheese, if using. Whisk together lime juice and honey, drizzle over salad. Add in cilantro and toss everything together.
Cook Time
20M
Prep Time
PT10M
Yield
2-4
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