Cucumber Avo Bowl 2 Cucumber Avo Bowl 2
Share Share

Avocado, Cucumber, Edamame & Soba Noodle Salad

Avocado, Cucumber, Edamame & Soba Noodle Salad with a Zesty Peanut Dressing

Prep time
25 min
Cook time
5 min


  • 270 g soba noodles
  • 2 cucumbers, sliced into ribbons
  • 1 carrot, shredded
  • 4 radishes, thinly sliced
  • 1 /2 cup frozen edamame beans
  • 1 1/2 cup avocados, thinly sliced
  • 1 /2 lime
  • 1 /2 cup mint leaves
  • 1 tbsp crushed peanuts
  • 1 tbsp black sesame seeds, to serve
  • 1 tbsp peanut butter (or almond butter)
  • 2 1/2 tbsp mirin
  • 1 lime, juiced
  • 1 1/2 tsp sesame oil
  • 1 small garlic clove, minced
  • 2 tsp ginger, minced
  • 1 pinch sea salt


  1. To make the dressing; combine the peanut butter and mirin into a small jar or bowl. Use the back of a spoon to help break up the peanut butter and mix until it is a smooth liquid. Add the remainder of the dressing ingredients and stir well. Set aside until serving.
  2. For the salad; prepare all of the fresh ingredients; slice the cucumber into ribbons by using a peeler or mandolin, shred the carrot into thin strips by using a mandolin or a grater and thinly slice the radish.
  3. Place the frozen edamame beans into a bowl, pour over the boiling water and allow to sit for 5-7 minutes until the edamame changes colour to a bright green and they are thawed. Drain and set aside.
  4. Slice the avocado into thin slices, squeeze over lime juice to prevent the flesh from browning.
  5. Bring a medium-size pot half-filled with water and a good pinch of sea salt to boiling point, add the soba noodles and cook to the packet’s instructions (est 5-7 minutes). Drain and drizzle over a little olive oil to help prevent the noodles sticking together.
  6. Add the drained noodles to a large mixing bowl. Add the edamame beans, shredded carrot, radish, cucumber, crushed peanuts and 3/4 of the mint leaves. Pour over the dressing, using your hands very gently toss the salad to evenly coat.
  7. Place the salad on a platter, arrange the avocado slices into fans over the top along with the remainder of the mint leaves. Add a sprinkle of black sesame seeds.

Related Food

Related Recipes