A vibrant and refreshing salad featuring nutty soba noodles tossed in a zesty citrus-sesame dressing, complemented by crisp vegetables and creamy avocado. This dish is a symphony of flavors and textures, perfect for a light lunch or a satisfying side.

Follow The Directions

01

Step

In a small bowl, whisk together the lemon zest and juice, lime zest and juice, orange zest and juice, rice vinegar, miso paste, and toasted sesame oil until well combined. Set aside to allow the flavors to meld. (5 minutes)

02

Step

Bring a large pot of lightly salted water to a rolling boil. Add the soba noodles and cook according to package directions, typically about 5 minutes, or until tender but still slightly firm to the bite. Drain the noodles thoroughly and rinse with cold water to stop the cooking process. Set aside. (7 minutes)

03

Step

In a large bowl, combine the cooked soba noodles, julienned cucumber, julienned carrots, sliced avocado, and chopped green onions. Pour the prepared citrus-sesame dressing over the salad and toss gently to coat all the ingredients evenly. (3 minutes)

04

Step

Garnish the salad generously with toasted sesame seeds for added flavor and visual appeal. Serve immediately or chill for later. (2 minutes)

For an extra layer of flavor, consider adding a pinch of red pepper flakes to the dressing for a subtle kick.
If you're preparing the salad ahead of time, toss the avocado with a little lemon juice to prevent browning.
Feel free to customize the vegetables based on your preferences and what's in season. Bell peppers, shredded cabbage, or edamame would all be excellent additions.
The dressing can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. This allows the flavors to fully develop.

Abby Powlowski

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