During the hot summer months I have a really hard time cooking or eating anything hot, so I tend to eat a lot of salads and cold noodle dishes (soba or somen). I found this recipe on Pinterest and thought it sounded good, so I decided to give it a try. Note: this recipe has been adapted from the original*.
1 small bunch of Tuscan kale, stems removed (about 1/4 of a 10oz. ready-to-use package)
3 bundles of soba noodles
1 (very ripe) medium avocado
About 1 tsp. of minced garlic
1 Tbsp. extra virgin olive oil
3 Tbsp. white miso
About 1 Tbsp. lemon juice
3/4 C. water
Toasted sesame seeds (garnish)
1. Cook soba noodles according to the package directions.
2. While the noodles are cooking, rinse and remove stems from kale. Cut into thin strips and set aside.
3. Combine avocado, garlic, miso, olive oil, lemon juice, and water in a bowl. If you want the dressing to be thicker, lessen the amount of water before adding it to the bowl. To make it thinner, just add more water. Note: the original recipe said to combine these ingredients using a blender or food processor. I don’t have either one, so I just used a really ripe avocado and the dressing still came out super creamy.
4. Combine the noodles, kale, and avocado-miso dressing in a large bowl and refrigerate until cool. Garnish with sesame seeds and enjoy!
This recipe was a little bland, but tasted super healthy. If I decide to make it again, I would probably add cold tofu (cut into small cubes) and a little bit of low-sodium soy sauce drizzled over the top.
*Original version of the recipe can be found on the blog:
A House in The Hills