Avocado Soba Salad

You've tried the Avocado and Camembert Muffin from the last post.
Now that the weather's getting warmer, I think you'd like a cool noodle recipe using avocadoes!
So here's a little twist to traditional Japanese soba noodle. 
Instead of having it just with dashi-based soy sauce, I've added avocado and walnuts to boost the meal's nutrition content. What a great health-skin and healthy-heart recipe we've got now :)

Avocado Soba Salad

With Walnut Cream Dipping Sauce



Ingredients (serves 2):
250g Soba noodles, dry
1 medium Avocado, peeled, cored, and thinly sliced
1Tb juice of lemon or vinegar
1 sheet Nori (seaweed), cut thinly (use scissors)
Walnut Cream Dipping Sauce:
3/4 cup Walnuts
1 Tb Tahini
3/4 cups Dashi stock, chilled
1 tsp Soy sauce (reduced salt)

Method:

  1. Toss sliced avocado in lemon juice or vinegar to avoid discolouration.
  2. Cook soba noodles as per instruction on the packet. Rinse well and set aside.
  3. Make dipping sauce: Combine walnuts, tahini, dashi stock and soy sauce in a blender. Blend until smooth. Transfer to a small bowl.
  4. Assemble everything: Plate soba salad on the bottom; top with sliced avocado and nori flakes. Serve dipping sauce on the side. 

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