Soba Salad with Avocado & Tahini Dressing
- 1 Tbsp tahini paste
- 2 tsp vinegar (e.g. rice wine, apple cider)
- ½ tsp honey
- Juice 1/2 lemon
- 2 tsp soy sauce
- ½ tsp sesame oil
- 1 Tbsp water
- 1 bundle soba noodles
- ¾ cup frozen edamame beans
- ¾ broccoli, cut into small florets
- 1 handful spinach leaves
- 2 tsp sesame seeds
- ½ avocado, diced
- Bring a pot of salted water to the boil.
- Make dressing. Mix together all tahini dressing ingredients in a large bowl. Season.
- Prep & cook soba salad. Cook soba noodles and edamame beans in pot of boiling water for 4–5 minutes, until tender. Drain well.
- Toast seeds. Heat a dry fry-pan on medium heat and toast sesame seeds for about 1 minute, until golden. Set aside and return same pan to high heat with 1/4 tsp oil.
- Cook broccoli. Stir-fry broccoli with a splash of water for 3–4 minutes, until tender.
- Assemble salad & prep garnishes. Add noodles, edamame and spinach to bowl with dressing. Toss to combine.
- Serve salad topped with broccoli, avocado and toasted sesame seeds.
Energy (kJ): 1840
Energy (Cal): 440
Carbohydrate (g): 37.9
Protein (g): 18.4
Fat (g): 22.3
Saturated Fat (g): 2.6
Sugars (g): 4.0
Meet the Nutritionist
Our in-house nutritionist Emma ‘Edamame’ was born and bred in mid Canterbury and has the health and wellbeing of Kiwis in mind at all times. As an NZ registered nutritionist (NZ Nutrition Society) with a bachelor’s degree in Nutrition and Food Science from the University of Auckland, she makes sure we’re all getting our fresh dose of local veggies and our meals are full of nutritious substance – thanks for having our back Em (and our waistlines!). When it comes to New Zealand produce, Emma is a whizz, with fresh berries being her absolute fave. Intrigued to know what food this nutritionist couldn’t live without? Fresh fish and seafood, delivering on both flavour and nourishment. As well as ice cream, especially real fruit ice creams, in the summer time! Life’s all about a tasty balance, right?