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)


  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.