Ingredients
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).
Method
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 byMartyna 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.
