Soba noodle salad with avocado and mango
I was craving soba noodles (odd craving, I know), but wanted to make something different than your typical sesame soba noodle salad. I had avocado and mango on hand, and mint overtaking my back yard, so I put them all to use in this tropical take on soba noodles.
This is one of those dishes that will wow everyone you serve it to. With the sweet and sour tang of mango and lime, the creamy avocado and the fresh taste of mint, it’s the perfect summer lunch.
And of course it’s also good for you. If you use 100% buckwheat soba noodles, you’ll have the most nutritional benefits. Buckwheat is fascinating because it contains the flavanoid rutin. That’s one reason why diets high in buckwheat have been tied to lower cholesterol. The mango adds more fiber, plus vitamins A and C.
This is going into high rotation in my household. And hopefully in yours, too.
Soba Noodle Salad with Avocado, Mango and Mint
2 tablespoons brown rice vinegar
2 tablespoons lime juice
1 teaspoon agave nectar
2 teaspoons sesame oil
2 teaspoons extra virgin olive oil
¼ teaspoon salt, or to taste
8 ounces soba noodles
1 medium avocado, cubed
1 jalapeno pepper, minced (optional)
2/3 cup cubed ripe mango
¼ cup chopped fresh mint
2 scallions, thinly sliced
In a large bowl, whisk together the vinegar, lime juice, agave, oils, and salt.
Cook the soba noodles according to the package directions, being careful not to overcook – you want them on the firmer side. Drain, then rinse very thoroughly with cold water until all traces of starchiness are gone, and drain again. (It helps to gently swish the noodles around a bit with your hands as the water runs over them.)
Gently combine the noodles, dressing, avocado, jalapeno, mango, mint and scallions. Serve immediately.
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