Buckwheat Avocado Salad

Place 140 g buckwheat groats in a sieve and rinse under cold running water for at least 30 seconds.

Shake and rub them lightly with your hand until the cloudy runoff and surface bitterness are reduced.

Bring a generous pot of water to a boil, add the rinsed buckwheat, and cook over medium-high heat for 10-12 minutes.

Start tasting at 10 minutes and stop when the grains are tender with a slight bite.

Drain the buckwheat in a sieve and rinse it briefly with cold water to stop the cooking.

Shake off excess water firmly, then let it cool for about 5 minutes so the dressing does not turn watery.

Cut the avocado into 1.5 cm cubes and slice 100 g cucumber into 0.7 cm half-moons.

Halve 120 g cherry tomatoes, and check for excess juice so the salad stays crisp instead of soggy.

In a small bowl, combine 1.5 tbsp lemon juice, 1 tbsp olive oil, and 0.5 tsp salt.

Stir until the salt dissolves and the surface looks lightly glossy, so the seasoning coats the grains evenly.

Add the buckwheat, cucumber, tomatoes, and 2 tbsp dill to a large bowl, then fold in only half the dressing first.

Add the avocado last, mix gently, and adjust with more dressing after checking the seasoning.