This cooling salad has gorgeous flavour and is loaded with goodness. It is a warm-weather favourite in my household – lovely for dinner or to share at barbecues. It's perfect just as it is or topped with roasted salmon or chicken.
Serves: 2
INGREDIENTS
90 grams soba noodles (use 100% buckwheat to make gluten-free)
250 grams asparagus (preferably quite thin), trimmed of their woody end
1 medium/large zucchini
1 large carrot
½ red capsicum, core and seeds removed and sliced very thinly
½ avocado, seed removed and cut into cubes
1 spring onion, finely sliced
Dressing
1 tablespoon brown miso paste
2 teaspoons toasted sesame oil
1 tablespoon light olive oil
1 teaspoon tamari
2 teaspoons coconut sugar
1 teaspoon finely grated ginger root
juice of 1 lime (can also use lemon)
To serve: black and white sesame seeds
METHOD
Bring a medium pot of water to a boil. Cook the noodles according to the packet instructions. Drain and run under cold water to stop any further cooking. Set aside until ready to use.
Bring another pot of water to a boil and blanch the asparagus for 1 minute. Plunge into icy cold water to halt cooking and to help retain the bright green colour. Drain and set aside until ready to use.
Trim the ends from the carrot and zucchini. Use a mandoline peeler to create matchstick-sized pieces.
Whisk all the dressing ingredients together briskly in a small jug for 1 minute until smooth.
Combine the cold noodles, all the vegetables and half the spring onion in a large bowl. Drizzle the dressing over the top and use clean hands to mix together (tongs will tear the noodles). Divide salad between 2 bowls. Sprinkle with the remaining spring onion and scatter sesame seeds generously.
Leftover salad will last 24 hours in an airtight container in the fridge.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious or look out for her recipes inside the magazine.
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HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
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