Noedelsalade met zalm, komkommer, edamame & cashews

• servings: 4 servings
• total time: 20 minuten

Ingredients

Extra: warm gerookte zalm

4 portions of noodles (we use brown rice noodles but you can use whatever you like best; about 3oz per person)

¾ cup frozen edamame beans

1 cucumber, chopped into bite­-size pieces

1 avocado, peeled, stoned, and chopped into bite-sized pieces

handful of mint leaves, chopped (about 1/4 cup)

1 Tbsp sesame seeds, toasted

1 Tbsp black sesame seeds (if you don't have both black and white sesame seeds, you can double the quantity of one of them)

¾ cup cashews, toasted

salt

1 lime, juiced

2 Tbsp toasted sesame oil

1 Tbsp tamari

2 Tbsp wine vinegar

1 Tbsp brown rice miso paste

salt

Directions

Place a large saucepan of salted water over medium heat and bring to a boil. Once boiling, cook the noodles following the package directions, but adding the edamame beans for the last 3 minutes. Once cooked, drain and rinse with cold water to prevent any further cooking.

Whisk all the ingredients for the dressing together in a small bowl with a pinch of salt.

Place the cooked noodles and edamame beans in a large mixing bowl and add the remaining salad ingredients. Pour over the dressing and stir through before serving. I like to reserve a few cashews, mint leaves, and sesame seeds to scatter on top.