Green Soba Noodle Salad

green noodle salad | Nadia Felsch

Green Soba Noodle Salad
Cook time
Total time
yield: 3-4
  • 4 cups cooked buckwheat soba
  • 2 spinach leaves, washed and dried
  • 2 kale leaves, washed and dried
  • 1⁄2 bunch fresh basil, stalks and leaves washed and dried
  • 2 teaspoons pine nuts
  • 2 teaspoons pesto
  • 2 teaspoons lemon juice
  • 2 teaspoons macadamia oil
  • ½ avocado, chopped
  • 2 teaspoons red onion, diced finely
  • 2 teaspoons rock salt
  1. Follow cooking instructions on the packet, drain, rinse in cold water and set aside
  1. Combine spinach, kale, rainbow chard (if any) and basil in a food processor or chop until very fine
  2. Add pine nuts to a warm frypan (no oil) and lightly toast for a few minutes until aromatic and lightly golden
Assembling the salad
  1. Add the vegetable mix to the noodles in a mixing bowl along with pesto, lemon juice and oil, coating and massaging well to blend
  2. Add remaining ingredients and combine together before serving
A super fast and simple meal.
There's so many vegetables in this recipe that they almost form a pesto sauce and it's an ideal way to consume more greens in your diet.
Goat’s cheese or BBQ chicken work well with this recipe as well if you're not vegan.

TOP TIP - Make more and enjoy as leftovers.

If you can't find buckwheat soba noodles, and you're OK with gluten, use regular soba (which have a mix of wheat and buckwheat). Otherwise you could substitute with rice noodles (also gluten-free).

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