Ingredients
Dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup fresh-squeezed orange juice
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Salad:
- 1 cup cooked buckwheat
- 1 granny smith apple diced
- 2 ounces micro greens
- ½ avocado diced
- ¼ cup toasted walnuts
Instructions
- In a small bowl, whisk together oil, juice, mustard, salt, and pepper to make dressing. Set aside.
- In a second bowl, add buckwheat, apple, and half the dressing and mix together. Fold in micro greens and avocado.
- Split into two servings, garnish with walnuts.
Video
Notes
I like to use “spicy” micro greens or baby arugula. Store leftover dressing in a jar or air tight container and save in the refrigerator for up to one week.