I’m a big fan of eating lots of raw veggies in the summer. It’s right about now that I break out the julienne peeler and peel any vegetable I can get my hands on. This cold soba noodle salad is the perfect place for all of those raw veggies, and a perfect example of a clean eating meal. With more raw veggies than soba noodles, and a creamy sauce made with sunflower butter (think pad Thai peanut sauce—yum), this is THE salad to pack up and eat on the beach on a hot summer day. MORE: Easy Heirloom Tomato Stacks with Pesto Serves 4 Sauce¼ c sunflower seed butter or other nut butter1 clove garlic, minced1 red chile, seeded and minced2 Tbsp tamari or less-sodium soy sauce2 Tbsp lime juice1 Tbsp dark sesame oil1 tsp ginger, peeled and minced Noodles1 pkg soba noodles1 green zucchini, peeled with julienne peeler1 yellow zucchini, peeled with julienne peeler3 carrots, peeled with julienne peeler2 cucumbers, peeled with julienne peeler2 scallions, sliced1 avocado, slicedHandful of sproutsSesame seeds, for garnish
- Make sauce: Add all sauce ingredients plus 3 to 4 Tbsp water to food processor and pulse several times until smooth. Set aside.2. Cook soba noodles according to package directions. Rinse under cold water.3. Toss noodles with three-quarters of the sauce. Divide noodles between two bowls, add vegetables, avocado, scallions, and sprouts. Drizzle with remaining one-quarter sauce and garnish with sesame seeds. NUTRITION (per serving) 430 cal, 15 g pro, 57 g carb, 5 g fiber, 6 g sugars, 20 g fat, 2.5 g sat fat, 990 mg sodium
