Buckwheat salad with colored peppers and avocado

Inserted by Rosa Rizzo the

Ingredients for 4 people

200 gr Saracenotto Mill Marello

1 yellow pepper

1 red pepper

1 avocado

Extra virgin olive oil Q.B.

pepper as needed.

Fresh basil Q.B.


Rinse the buckwheat and cook it for absorption in about 600 ml of salted water.

It will take about 15-20 minutes.

Once cooked, rinse it in cold water and let cool. Apart from cutting the peppers into thin strips. Season the buckwheat with upbears of avocado, add the peppers, the basil leaves and ended with extra virgin olive oil and pepper. Our summer beans salads should not necessarily be made with rice.

We try to make them original and new, using buckwheat. Small and tasty beans, very pleasant even cold or at room temperature. We will get a truly nourishing and digestible salad at the same time, satiating and rich in fibers, beneficial for circulation thanks to the abundant presence of Rutina.

We also make the dressing original and go beyond the jar of rice industry or the traditional ham and cheese cubes, wurstel and tuna. Let's try a completely vegetable seasoning and not only, add it to a raw!

A quick way to complete our dish, but what gives us the most is our well-being ... vitamins, minerals, antioxidants and digestive enzymes!

Because eating well and genuine in summer is even more important and it is not to strain digestion by mixing too many ingredients together.

The peppers are rich in potassium, iron, phosphorus and calcium, of provitamin A, of vitamin C (raw only) and especially of very important antioxidants. We savor the delicate taste and the tender consistency of yellow ones, the intense taste and the crunchiness of red ones, the acid flavor of green ones.

We now take advantage of the fruit of the truly extraordinary vegetable garden and suitable for a thousand recipes, as are also zucchini, aubergines, tomatoes and cucumbers.

Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.

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