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.
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 white sesame seeds, for garnish
For the dressing:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon distilled white vinegar (or unseasoned rice vinegar)
- 2 limes, juiced
- 2 teaspoons pure maple syrup
- 2 garlic cloves, pressed through a garlic press
- Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and the soba noodles. Most packages of buckwheat soba call for 8 minutes of cooking, but that will create gummy, mushy noodles. Start testing after 4 minutes. Drain and rinse noodles under cool water. Drain again.
- Combine the lettuce, tomatoes, avocado, green onions and red onion in a mixing bowl. Add the noodles; toss to incorporate.
- For the dressing: In a 1-cup measuring cup or small bowl, whisk together the oil, vinegar, lime juice, maple syrup, garlic, sesame seeds, salt and pepper. You can also place the ingredients in a small glass jar with a tight fitting lid and shake to combine. Pour 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.
- Category: Entree
Keywords: soba noodle salad