Soba + tahini + avocado? Enough said. This full- meal noodle salad is one of my favorite ways to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens.

　　

Ingredients

4 servings

　　

Tahini-Miso Dressing:

¼ cup tahini paste

　　3½ tablespoons organic red miso paste

　　¼ cup plus 1 tablespoon rice vinegar

　　1 to 2 tablespoons sriracha sauce (depending on how hot you like it)

　　

Noodle salad:

1 (8- to 9.5-ounce) pack dried soba noodles

　　1 cup thin jicama matchsticks

　　2 cups baby spinach

　　1 avocado, pitted, peeled, and sliced

　　2 tablespoons gomashio, plus more as needed

　　

Step 1

In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.

　　

Step 2

Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.

　　

Step 3

Drain the cooked noodles and rinse under cold running water; set aside in the colander. (Quick tip: To keep your noodles from clumping together, rub the noodles together when rinsing under cold running water to wash away excess starch. This will also make sure your noodles maintain a perfect texture.)

　　

Step 4

Add your drained and cooled soba noodles to the dressing bowl and toss.

　　

Step 5

Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.

　　

Step 6

To serve, twirl the noodles using tongs and place in individual serving bowls.

　　From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.