Description
This is an easy and light summertime lunch or dinner full of nutrients and fresh veggies! Vegan Buckwheat Soba Noodles are filling without being heavy and I’ve added avocado, tomato, romaine lettuce, scallions, red onion and a quick and easy homemade dressing for a salad bursting with delicious taste and incredible texture.This recipe is vegan, gluten-free, nut-free, refined sugar-free and soy-free.
Ingredients
Units
Scale
For the salad:
- 8 ounces dried 100% buckwheat soba noodles
- 4 cups coarsely chopped romaine lettuce
- 1 cup grape or cherry tomatoes, each cut in half
- 1/2 ripe avocado, chopped
- 4 green onions, diced into 1/4-inch pieces
- 1/4 cup diced red onion
- 1/4 cup cilantro, chopped (large stems removed)
- 1 tablespoon toasted white sesame seeds, for garnish
For the dressing:
Instructions
- Prepare the dressing ahead of time and chill until ready to use.
- Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and the soba noodles. Cook the noodles according to their package instructions. I highly recommend this brand of soba noodles which does not stick together or get gummy. Drain and rinse the soba noodles with cold water. Set aside and toss with a light drizzle of sesame oil to prevent sticking.
- Combine the lettuce, tomatoes, avocado, green onions and red onion in a mixing bowl. Add the rinsed noodles; toss to incorporate.
- Pour the dressing over the soba noodle salad mixture and toss to coat evenly. Taste, and adjust the seasoning as needed.
- Divide the salad mixture among individual bowls. Garnish with cilantro and sesame seeds. Serve right away.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20
- Cook Time: 8
- Category: Entree
- Method: Stovetop
- Cuisine: Japanese
