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  • Recipe Room  »  Smoked salmon and soba noodle salad



    For the salad

    • 1 stick (90g) organic soba noodles
    • 1 tbsp sesame oil
    • ½ Lebanese cucumber, peeled and sliced
    • ¼ avocado, peeled and cubed
    • 100g portion hot-smoked salmon, shredded

    To serve

    • 1 tbsp soy sauce
    • 1 tsp sesame seeds

    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).


    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.

    To serve, drizzle the salad with soy sauce and sprinkle with sesame seeds.

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. 

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • Keep cucumbers stored away from ethylene gas producing fruit and vegetables such as tomatoes, apples and citrus.

    • If you need to ripen avocados, place in a brown paper bag away from direct sunlight for 2-5 days and add an apple or banana to hasten the ripening process.

    • Stop leftover cut avocado going brown by sprinkling with lemon juice and wrapping tightly to store in the fridge for 1-2 days.

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