A wheat free version of a great dish!
Prep time: 30 min., plus time for sprouting buckwheat
Serves 3-4
Ingredients:
For tabouli:
- 1 small bunch fresh parsley, thick stems removed and leaves finely chopped
- 2 cups cucumbers, peeled and finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 1/2 cup scallions, finely chopped
- 1/2 cup buckwheat groats, soaked for 1 hour and sprouted for 12-24 hours
- 4-5 asparagus spears, finely chopped
- 1 cup finely chopped tomatoes
For dressing:
- 1 avocado, peeled, pit removed, and cut into pieces
- 1 cup cucumber, peeled and chopped
- 3 1/2 TB lime juice
- heaping 1/2 tsp. salt
- dash of black pepper
Prepare the dressing by blending all ingredients in a blender until smooth. Combine tabouli ingredients in a bowl and mix with the dressing.
