3-4 cups cooked Kasha
½ cup grated carrot
½ cup tiny diced red bell pepper
½ cup tiny diced inner leaf celery
½ cup grape tomatoes, cut in half
¼ cup diced red onion
¼ cup chopped cran raisins
¼ cup chopped nuts
Lots of chopped basil and cilantro
1 small avocado
Kosher salt and cracked black pepper
Extra Virgin Olive Oil
Red Wine Vinegar
Prepare the kasha according to package directions. Place on a sheet pan to cool. Crumble and separate the kasha clumps. Put the kasha in a bowl. Add the carrot, bell pepper, celery, grape tomatoes, red onion, cran raisins, nuts and herbs. Drizzle with about a ¼ cup of olive oil and 2 tablespoons of vinegar. Season with salt and pepper. Cut the avocado in half and remove the seed. Cut a small tick-tac-toe pattern in each half. Scoop the avocado into a separate bowl. Drizzle the avocado with ¼ cup olive oil and 2 tablespoons vinegar, salt and pepper. Mix gently together. Fold the avocado gently into the kasha bowl; taste and season.
Enjoy!
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