Briefly (teasingly) we had salad weather here in Toronto. It was glorious and, even though the temperatures dipped back down again, it’s reassuring to know that salad days are (almost) here again. I love salads because they are so versatile. Not to mention forgiving. No need to worry about timing things just right so everything’s hot on the table at the same time. In fact, you can often do the prep in stages and then toss everything together at the last minute. Working from home makes this easy. When I need a break from my desk, I pop on over to the kitchen and dice a little of this or that or add some whole grains to the Instant Pot to save time later. With these soba salads, you can even make the noodles ahead of time!
I like to make salads that are all-in-one affairs. They include high quality protein, complex carbs (like whole grains, legumes/pulses or pasta), lots of vegetables (and sometimes fruit) and often nuts or seeds. I’m a big fan of Asian flavours, too, which inspired me to post this Duo of Soba Salads:
Both salads are simple yet super flavourful, with ginger, citrus, hoisin and miso accents. Locally grown romaine and carrots add delectable crunch to the first salad while spring asparagus features in the second. Super-nutritious, 100% buckwheat soba is at the heart of both. I hope you enjoy them!
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