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I was inspired to create this dish after seeing a couple buddha bowl recipes online and was intrigued with the tahini dressing. I was familiar with tahini from Mediterranean cuisine, but never considered to use it in a dressing as a creamy element. Then…BAM! Inspiration flooded to me and I started creating this dish in my head. Fast forward to now, and this dish is one of my staples because it’s so easy, delicious AND good for you.
Japanese soba noodles are made of buckwheat flour, or a combination of buckwheat and wheat flour. One of my favorite traditional soba dishes is “zaru soba”, which is cold soba noodles with a chilled dipping sauce. Add tempura and it’s a match made in food heaven.
I love this soba noodle salad with pomegranate because it explodes in texture and flavor. You have the crisp and sweet fresh vegetables, chewy buckwheat noodles, sweet and tart pomegranate seeds, creamy avocado and savory tahini dressing. The experience of eating this salad is not only indulgent, but also incredibly nutritious. What’s not to love about this salad? I dare you to give it a try this week and let me know how it went!
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