Rainbow Salad with buckwheat soba noodles and almond+ginger dressing
You may or may not know this about me, but I am a major foodie, like with a capital F! So much so that I used to teach people to cook and was a recipe developer contributing my absolute favourites to websites!
I am also a fan of keeping it simple! One pot kinda gal over here! If it requires two or more pots, well…maybe one day, but for now, this Mama ain’t got time for that;)
I am absolutely over the moon to now share on our own platform and tickle your tastebuds in this virtual realm.
With May finally springing up and sunshine in the sky, I am feeling all kinds of colourful, in all things from wardrobe to the kitchen!
So here it is…my favourite sunshiny vibe rainbow salad! Super simple, abundant in nutritious beauty boosting goodies and delicious to boot!
Hope you all enjoy <3
Buckwheat soba noodle salad with almond butter + ginger dressing:
1 pack buckwheat soba noodles
1 zucchini spiralized (if no spiralizer use veggie peeler or mandolin to cut into thin strips)
1 carrot, cut same as above
1 bunch kale chiffonade cut or chop as you please
2 spring onions
1/2 yellow or red pepper finely cut into strips
1 tbsp black and white sesame seeds (optional)
Add in more veggies, seedlings, sprouts and greens of choice and/or top with avocado
Almond Butter + Ginger dressing:
2 heaping tbsp almond butter
2 cloves garlic pressed
1 tbsp apple cider vinegar
1 tsp raw honey
1 tbsp fresh ginger grated
2 tbsp toasted sesame seed oil
2 tbsp water
Salt and pepper to taste
Blend in blender and serve over Buckwheat Soba Noodle Salad.