This salad proves that salads aren’t just for summer. It is a perfect balance of the nuttiness of buckwheat, richness of avocado, sweetness of raisins, and tartness of vinegar.
Buckwheat noodles are common in Japanese cuisine and can be found in Asian food shops and sometimes in the Asian food section of mainstream grocery stores. The noodles are usually tied into small bundles within the larger package.
Buckwheat Noodle Salad Ingredients
2 bundles of buckwheat noodles (to make 2 cups cooked)
1 medium beet
1 large carrot
¼ cup raisins
½ cup raw nuts or seeds (I prefer almonds, cashews, or pumpkin seeds in this recipe)
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
Salt & fresh cracked pepper
Buckwheat Noodle Salad Directions
In a large pot of boiling water, cook noodles until they are al-dente. Drain and rinse with cool water.
In the meantime, peel and grate the beet and carrot.
Dice the avocado into bite-sized pieces.
In a jar with a lid, combine the vinegars, olive oil, salt and pepper. Put the lid on the jar and shake to mix thoroughly.
Divide noodles into 2 serving bowls. Top with vegetables, raisins and nuts.
Pour on the dressing.
Enjoy! (I prefer to eat the salad with chopsticks.)
Note: If preparing the salad ahead of time, wait until just before eating to chop the avocado and add the dressing to the salad.
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Photo credit: Amazing student Alyssa Chai