Warm weather calls for crunchy, whole food salads – packed with more ingredients that you can fill a shopping basket with are my ideal salads. I love the idea of salads and during the warmer months recommend them for my clients this is one meal that you can take the nutrient profile from 3 – 100 with a few simple changes. With a salad the more the better.
My first taste of green tea noodles was the only one I needed – instantly hooked! Sadly since then I have gone 100% gluten free and is on the search for a gluten free counter part – you can definitely make this recipe with 100% buckwheat soba noodles and it will be just as yummy.
1 serving of green tea noodles – for this recipe I used chefs choice
500g of mixed salad leaves – variety is the key here – I always go for baby spinach and rocket but next time at the markets check out the different varieties and chuck them in
1 cucumber, deseeded and sliced long ways
cherry tomatoes, sliced in half
½ red onion thinly sliced
1 avocado diced
1 packed of broccoli sprouts
handful of coriander, parsley and mint
2 tbsp white and black sesame seeds + extra for sprinkling on top of the salad
optional: organic chicken breast or organic firm tofu
1 tbsp of tamari sauce
½ tbsp sesame oil
splash of fish sauce
1 small chilli – green or red the spice is up to you
1. Cook noodles as per packets instructions – they should only take a few minutes but remember its very important to rinse them under cold water once cooked to stop them from over cooking off the pan.
2. Wash and chop all the ingredients and place into a large salad bowl.
3. Mix together salad dressing – I like to do this in an recycled glass jar – that way I can keep any left over’s for another salad or to take with me to work.
4. Serve and enjoy straight away or leave undressed to take to work, school ect.