It’s been wonderfully hot in Melbourne for a couple of weeks. While I am loving the warmth, it can zap energy by the end of the day and we’re all getting to the “exhausted” end of the year. This salmon soba noodle salad is awesome for hot nights. It can be prepped ahead AND leftovers are perfect slipped straight into the lunchbox for the next day.
Soba noodles (if you’re gluten free, check ingredients as most mix wheat with buckwheat)
Veggies of choice – avocado, carrot, cucumber, edamame, spring onion
Tamari, lime juice, mirin, minced garlic and olive oil to taste for dressing.
Black sesame seeds
Putting it together
- Cook your soba noodles according to the packet instructions and refresh in cold water.
- Steam your salmon, or spray with olive oil, season and bake for 10-15 mins at 170°C. Allow the salmon to cool and break apart with a fork.
- Add your child’s favourite vegetables (grated, shredded or diced) to the soba noodles. We like carrot, cucumber, edamame and avocado. I keep spring onions separate for the adults to add.
- Sprinkle with calcium-rich sesame seeds and serve dressing on the side. My favourite way to make dressing is to add ingredients to a recycled glass jar and shake.
This one is a winner because you can make it ahead and keep it cold in the fridge until serving. If your child is fussy, keep the vegetables and dressing separate in the middle of the table and let them have control over what they add to their plate. Pressure free healthy options is where it’s at!
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