Mango Avocado Beet Buckwheat Salad
I just love layered salads in a jar. Not only do they look good, they are the perfect lunch on-the-go. Have you tried them yet?
Servings: 2
Calories: 487kcal
Ingredients
For the dressing:
- 1/2 lime/lemon juice only (use less if using lemon)
- 1 tablespoon maple syrup/honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- sea salt to taste
- black pepper to taste
For the salad:
- 1/4-1/3 cup uncooked hulled buckwheat
- 1 avocado cubed
- 1 cup mango cubed
- 1/3 cup red beet (raw) finely chopped or julienned (raw)
- 3 cups salad greens of your choice shredded (mix greens, spinach, kale… your choice)
- 1/4 cup unsalted peanuts (optional) crushed (raw or roasted)
Instructions
- Cook buckwheat according to the instructions on the package (around 15 minutes). Allow to cool.
- Layer buckwheat, avocado, mango, red beet, nuts (optional) and greens.
- Pour dressing on top just before serving. Or start with dressing and beet layer first.