ASIAN SALAD
SERVES 4 / PREPARATION: 20 MINS / COOKING: ABOUT 7 MINS
Brighten a variety of greens with pineapple, avocado, salted nuts and noodles.
DRESSING
◗ 80ml (¹/3c) sushi rice wine vinegar
◗ 30ml (2T) blueberry balsamic vinegar reduction
◗ 60ml (¹/3c) canola oil
◗ 15ml (1T) sesame oil (optional)
◗ 5ml (1t) soft brown sugar
SALAD
◗ 250g soba noodles, wholewheat Chinese noodles or egg noodles
◗ 150g green leaves such as watercress, baby spinach and rocket
◗ 1 Lebanese cucumber, sliced
◗ 1 avocado, cut into strips
◗ ½ pineapple, cut into batons
◗ 4 handfuls of fresh herbs such as coriander, mint and basil
◗ 4 spring onions, sliced
◗ large handful of toasted salted nuts (almonds, pecan nuts, cashews, Brazil nuts)
1 Dressing Whisk the ingredients together well.
2 Salad Cook the noodles according to the package instructions until just done, drain and transfer to a salad bowl.
Pour some of the dressing over and allow to cool.
3 Add the leaves to the noodles and arrange the cucumber, avocado and pineapple on top.
Pour the rest
