Smoked Salmon and Soba Noodle Salad
This simple, slightly Asian in flavour salad is easy to prepare for a quick mid-week dinner, and keeps just as well for lunch the next day. While soba noodles are made from buckwheat they also contain wheat flour and are therefore not gluten-free. For a gluten-free version, use rice noodles and tamari (instead of soy sauce).
Servings: 1 -2
For the Smoked Salmon and Soba Noodle Salad:
- 90 g (1 stick) organic soba noodles
- 1 tbsp sesame oil
- 1/2 Lebanese cucumber peeled and sliced
- 1/4 avocado peeled and cubed
- 100 g portion hot-smoked salmon shredded
- 1 tbsp soy sauce
- 1 tsp sesame seeds
To make the Smoked Salmon and Soba Noodle Salad:
Cook soba noodles in boiling water according to packet instructions, generally about 4 minutes. Drain and rinse with cold running water.
Drizzle sesame oil over the noodles and toss to prevent them from sticking.
Place half the soba noodles on a platter. Top with half the cucumber, avocado and hot-smoked salmon pieces.
Top with remaining noodles and arrange leftover cucumber, avocado and salmon.