Buckwheat Soba Salad with Fresh Greens

"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."
-- @alison__wu
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  • Recipe Card
Prep time 15mins
Cook time 5mins
Serves or Makes: 1

Recipe Card


  • 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


  • 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.