Green buckwheat with carrots and avocado
4 servings
30 minutes
Green buckwheat with carrots and avocado is a vibrant and nutritious dish inspired by Russian culinary traditions but with a modern focus on healthy eating. Raw green buckwheat retains its tender texture and nutty flavor. Carrots add a light sweetness and juiciness, while avocado contributes creamy softness. Spices, sesame oil, and lemon juice harmoniously blend the flavors, making the dish exquisite and rich. It is perfect for a light lunch or dinner, filling the body with beneficial microelements and energy. Sprinkling the buckwheat with fresh parsley and sesame enhances the freshness of the ingredients and creates an visually appealing presentation. This recipe is an ideal combination of health benefits and taste that highlights the richness of natural products.
1
Add buckwheat to boiling water, cook on low heat for 20 minutes, and salt at the end of cooking.
- Green (raw) buckwheat groats: 1.5 glass
- Salt: to taste
2
Heat oil in a pan and fry grated carrot until soft.
- Olive oil: 2 tablespoons
- Carrot: 2 pieces
3
Peel the avocado, remove the seed, and cut it into cubes.
- Avocado: 1 piece
4
Add carrot, avocado, spices, sesame oil, lemon juice to the buckwheat and mix.
- Green (raw) buckwheat groats: 1.5 glass
- Carrot: 2 pieces
- Avocado: 1 piece
- Marjoram: to taste
- Sesame oil: 1 tablespoon
- Lemon: 0.5 piece
- Ground black pepper: to taste
5
Serve sprinkled with finely chopped parsley and sesame.
- Parsley: 1 bunch
- Sesame seeds: 2 teaspoons
