Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}
- Author: Erin Alderson
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 servings 1x
- 1 cup cooked kasha (toasted buckwheat)
- 1 small zucchini
- 1 ear of sweet corn
- 1 medium sweet pepper
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ripe avocado, cubed
- Goat Cheese, optional
- Juice from 1 lime
- 1/4 cup minced cilantro
- 2 teaspoons honey
- Preheat oven to 400˚. Dice zucchini and peppers into bite size pieces and remove corn from cob. Toss zucchini, peppers, and corn together with olive oil, salt, and pepper. Roast for 20-30 minutes until tender and beginning to brown.
- Combine roasted vegetables, cooked buckwheat, cubed avocado, and goat cheese, if using. Whisk together lime juice and honey, drizzle over salad. Add in cilantro and toss everything together.