Buckwheat, Apple, Cranberry Avocado Salad

A healthy, hearty, lemon-ey salad from the cookbook Blissful Basil. Vegan and gluten free.

Buckwheat, Apple, Cranberry Avocado Salad in bowls with forks

Oh hi – long time no post. Last week, I was a bit sick and down for the count, to say the least. This week, I’m on a healing bender. I have my blender working overtime with crazy green smoothies made with ginger, turmeric and every herb that I’ve read about that contains immune-building qualities. I’m trying to eat lighter and brighter as well because I really do believe that plants can heal.

Which brings me to this recipe from Blissful Basil, a cookbook that couldn’t have arrived at a better time. If you don’t follow Ashley’s blog of the same name, you must! She has the most gorgeous recipes that you can feel great about eating.

In her book, she shares her story about dealing with anxiety as well as other health issues, and how she came to learn that a plant-based diet was just the thing that made her health thrive. The book is filled with 100 creative veggie recipes like Sloppy Shiitakes (her veggie take on a sloppy Joe), Triple Noodle Power Pad Thai, Vegan Snickerdoodle Cookie Bars, to name a few. (I’ve bookmarked practically the whole book).

Buckwheat, Apple, Cranberry Avocado Salad

But today’s recipe is this simple, delightful, hearty, lemon-y salad that I just love. Despite its name, buckwheat is actually a gluten-free grain. I had never cooked with buckwheat groats and I have to tell you that I’m obsessed. They take only about 10 minutes to make and they’re similar in texture to farro or wheatberries. The hearty, chewy bite is just so wonderful in this salad. This recipe makes for either a great packable lunch or a delicious dinner, if you just add whatever protein you like served on the side.

How pretty is her book cover? Vegan pizza here I come:

The Blissful Basil Cookbook

I also have my eye on these Pulled Hearts of Palm Tamales with Chipotle Cream and Pinapple Pico de Gallo:

The Blissful Basil Cookbook

A Giveaway: Ashley is so kindly offering a copy of the book to give away – leave a comment to enter! A winner will be chosen at random on Friday. (U.S. and Canadian addresses only)

Or click here to get your copy right now!

5.0 from 4 reviews

Buckwheat, Apple, Cranberry Avocado Salad

This recipe is from the Blissful Basilcookbook and is reprinted with permission from the publisher.
Serves: serves 4 to 6
Buckwheat Salad
  • 1 cup raw buckwheat groats
  • 2 cups water
  • 1 medium Granny Smith apple, cut into matchsticks
  • 2 cups baby arugula
  • ⅓ to ½ cup dried cranberries
  • ¼ cup raw pepitas
  • 1 ripe avocado, sliced
Simple Lemon Vinaigrette
  • 3 to 5 tablespoons fresh lemon juice, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 to 2 teaspoons maple syrup
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • ¼ to ½ teaspoon sea salt
  • freshly ground black pepper
  1. Add the buckwheat groats to a fine-mesh strainer and thoroughly rinse with cold water. Un 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. Stain and rinse with cold water until the water runs clear.
  2. Transfer the cooked buckwheat to a large nonreactive serving bowl along with the apple, greens, cranberries, and pepitas.
  3. Make the dressing: In a small bowl, vigorously whisk together 3 tablespoons of the lemon juice, olive oil, maple syrup, Dijon mustard, garlic, sea salt, and black pepper to taste.
  4. To assemble: 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 salt and pepper.
  5. Divide among plates and top with the sliced avocado.



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Rate this recipe (after making it):  

  1. Barb

    I like it! All good ingredients. This is my first time cooking with buckwheat groats, and I followed the package instructions – 2 c water, 1 c buckwheat for 15 minutes until all liquid absorbed. Your directions cook for 10 and drain. Will this make for a crunchier groat?
    Thank you

  2. Holly

    I’m going to try this tomorrow. Have already cooked the buckwheat ahead of time. I *might* try to use up some fresh cranberries I have—chop them smaller and maybe soak them in the maple syrup….? What proteins do you recommend if I were going in that direction?

  3. Alexz

    Nice. But buckwheat isn’t a grain, although it acts like it. It’s a berry.

  4. Angelique

    I love anything lemon so am on my way to the store for the ingredients to make this!

  5. Thomas Regan

    Yes, I know it is probably way too late to win a copy of your book but just thought I had to tell you what a fantastic find it was to run into your blog. I have not tried any of your recipes yet (hey, I just found it today) but was so pleased to find recipes because this is the way I eat. I have never been a meat, potatoes and veggie kind of eater so now you know why I am so excited. The gang at the gym is going to hear all about you too as we exchange recipes almost daily. Thank you again for making my life a little easier and taste better too, I am sure.

    • Jeanine Donofrio

      Thanks Thomas – welcome! I hope you (and the gang) enjoy the recipes 🙂

  6. Erika

    Thanks for sharing this recipe! I didn’t have all the ingredients handy to make this salad, unfortunately. However, because I had buckwheat in my pantry, I’ve made it following the instructions so I could eat with some leftover veggies. I’ve also made the dressing and it’s amazing! 🙂

    I’ve cooked buckwheat before, and in both times, the buckwheat gets slimy in the salad. This time, I did rinse after cooking with cold water, but the result seem the same. Any tips or tricks? I did notice the water was all gone by the end of the 10mins, so maybe I’m overcooking the buckwheat?

    Thank you so much! I love your website

    • Jeanine Donofrio

      Hmm, once I rinsed mine and tossed it with the dressing, the slimy-ness was all gone. You could try cooking it maybe 2 minutes less (taste to make sure they’re tender) – every stovetop is different. Let me know if you try it again if that does the trick?

      • Erika

        Thanks, Jeanine! I’ll try again and let you know then.

  7. Michelle

    Looks delicious! Once I get food (story of my life), I’m making this!

  8. Amy

    This looks fabulous! Your website/blog and cookbook are divine; they invoke happiness! Thank you for this wonderful offer; it would be great to have your new cookbook. Cheers to you!!

  9. Chris B

    What a great giveaway. I’d love to win the cookbook and try some new recipes!

  10. Katie K

    The recipes look right up my alley and the photography is super beautiful! Thanks for hosting the giveaway!

  11. Ginger

    Looks amazing. Picked up the ingredients yesterday. Making it today. Would love to have the cookbook. Thanks for sharing.

  12. Danny from yearwithoutplastic.wordpress.com

    Will try this soon! Just made your millet carrot cakes recipe. Came out beautiful and held together nicely with the flax egg – i added shredded beet for some sweetness and color.

  13. Tara A

    Looks amazing! I can’t wait to try this!

  14. Olga

    This looks delicious and I can’t wait to try it! This cookbook looks as inspirational as Love and Lemons!

  15. Aliza

    I would LOVE to win a copy of this book! I follow both of you and love your recipes. I just made the frittata from your book for brunch this past Sunday. Was delish.

  16. Brooke

    I love the matchstick cut apples – so pretty and delish!

  17. Jerri

    This looks amazing!! Would LOVE to dive into this cookbook!!

  18. Isabelle

    The recipe looks delicious. Thanks for posting it 🙂 I have already ordered my copy of Ashley’s book but would love another copy to give to my best friend for her birthday at the end of January!

  19. Denia

    This recipe looks great! I’m hoping to win but if not I will still be looking for this cookbook. This recipe is on the board for next week. I can’t wait to try it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.