This soba noodle salad will wow everyone you serve it to. With the sweet and sour tang of mango and lime, the creamy avocado and the fresh taste of mint, it’s the perfect summer lunch.
2 tablespoons brown rice vinegar
2 tablespoons lime juice
1 teaspoon agave nectar
2 teaspoons sesame oil
2 teaspoons extra virgin olive oil
1/4 teaspoon salt, or to taste
8 ounces soba noodles
1 medium avocado, cubed
1 jalapeno pepper, minced (optional)
2/3 cup cubed ripe mango
1/4 cup chopped fresh mint
2 scallions, thinly sliced
In a large bowl, whisk together the vinegar, lime juice, agave, oils, and salt.
Cook the soba noodles according to the package directions, being careful not to overcook – you want them on the firmer side.
Drain, then rinse very thoroughly with cold water until all traces of starchiness are gone, and drain again. (It helps to gently swish the noodles around a bit with your hands as the water runs over them.)
Gently combine the noodles, dressing, avocado, jalapeno, mango, mint and scallions.