"Buckwheat soba noodles and fresh greens from our garden (purple mustard, nasturtium and basil) with melon radish, sugar snap peas and avocado in a creamy sunflower seed dressing topped with homemade furikake. Love using sunflower seed butter as a nut-free alternative for creamy sauces and dressings."
Buckwheat Soba Salad with Fresh Greens
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- Recipe Card
Prep time 15mins
Cook time 5mins
Serves or Makes: 1
Recipe Card
ingredients
- 2 ounces Buckwheat Soba
- 1/4 cup purple mustard
- 1/4 cup nasturtium
- 1/4 cup basil
- 1 cup sugar snap peas
- half an avocado
- For the Creamy Sunflower Seed Dressing:
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon lime juice
- 1 tablespoon sunflower seed butter
- 2 teaspoons jalapeño, finely chopped
- 1 teaspoon ginger, grated fresh
- 1 teaspoon coconut aminos
- salt, to taste
Method
Step 1
Cook noodles according to package directions, then drain and plate.
Step 2
To make the creamy sunflower seed dressing, mix all the ingredients until smooth. Set aside.
Step 3
Top your soba with the purple mustard, nasturtium, basil, sugar snap peas and avocado and drizzle the creamy dressing and serve.