18 hours ago
Light and refreshing gluten free salad. I want this! ❤❤❤❤ Ingredients
For the salad
1/2 teaspoon sea salt, plus more for the cooking water
8 ounces dried buckwheat soba noodles (see headnote)
1 tablespoon extra-virgin olive oil
20 large raw (31-35 count) shrimp, peeled and deveined
1/2 teaspoon freshly ground black pepper, or more as needed
2 cups coarsely chopped romaine lettuce
1 cup grape tomatoes, each cut in half
Flesh of 1/2 ripe avocado, cut into small chunks
4 scallions, white and light-green parts, cut crosswise into 1/4-inch pieces
1/4 cup diced red onion
1/4 cup rinsed and coarsely chopped cilantro leaves and tender stems, for garnish
1 tablespoon sesame seeds, for garnish
For the dressing
1/4 cup extra-virgin olive oil
1 tablespoon unseasoned rice vinegar
Juice of 1 or 2 limes
2 teaspoons agave syrup
2 cloves garlic, smashed to a paste
2 tablespoons sesame seeds
1/2 teaspoon sea salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
For the salad: Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and the soba noodles. Most packages of buckwheat soba call for 8 minutes of cooking, but that will create gummy, mushy noodles. Start testing after 4 minutes and have a colander ready to drain them a minute later. Drain and rinse under cool water; drain again.
Meanwhile, heat the oil in a large saute pan over medium-low heat. Add the shrimp and season with the 1/2 teaspoon of salt and the pepper; cook for 5 to 10 minutes, turning them as needed, just until they are pink and opaque. Remove from the heat.
Combine the lettuce, tomatoes, avocado, scallions and red onion in mixing bowl. Add the noodles and shrimp; toss to incorporate.
For the dressing: Combine the oil, vinegar, lime juice (to taste), agave syrup, garlic, sesame seeds, salt and pepper in a jar with a tight-fitting lid. Shake to form an emulsified dressing. Pour over the lettuce mixture and toss to coat evenly. Taste, and adjust the seasoning as needed.
Divide the salad mixture among individual bowls. Garnish with cilantro and sesame seeds. Serve right away.