Light and Green Soba Noodle Salad
Elena DugganIngredients:
- 150g Edamame, bought frozen, then blanched and refreshed
- 1 Telegraph cucumber, peeled, deseeded, sliced on an angle
- 1 packet Soba / Seaweed / Konjac noodles, cooked and refreshed (use what suits your tummy)
- 1 bunch Asparagus, peeled, stripped or finely sliced in quarters lengthways
- 1lge Avocado, sliced
- 1 bunch Shiso/ perilla leaves
- 3 Nori sheets, strips
- Home Pickled Ginger, to taste
- 25g Sesame Oil
- 25g Yuzu juice
- 25g Creamy sesame dressing/sauce (Asian Inspirations)
To Serve
- Wasabi Mayonnaise, squeeze to taste (Asian Inspirations)
- 25g Black and white sesame seeds
Optional to Serve:
- Mixed salad greens, tossed through
- Steamed chicken breast, sliced
- Sashimi of choice, sliced
Method:
- For the dressing, in a small bowl or jug, combine sesame oil, yuzu, sesame dressing thoroughly and set aside.
- Combine all other ingredients in a bowl, toss gently. Dress right before serving and toss through again.
Health Notes:
- Gluten free – optional based on noodles of choice
- Grain free– optional based on noodles of choice
- Refined Sugar Free
- Sugar Free – Low Fructose
- Dairy Free
- Paleo Friendly
- Vegetarian
- Vegan
- Pescatarian
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