Sashimi Grade Salmon, cut into slices
2 Tablespoons Sesame Seeds (Black & White), toasted
2 Tablespoons Tamari
1 Packet 100% Buckwheat Soba Noodles, cooked and drained
1 Avocado, cut into 4 wedges
1 Carrot, sliced with a peeler into strips
1 Cucumber, sliced with a peeler into strips
1 Corn on the Cob, cooked and kernels slices off
Handful Snow Peas
Handful of Sugar Snap Peas
3 Cups Iceberg Lettuce, finely shredded
Sauerkraut (your choice of flavour)
1/4 Cup Tamari
1/4 Cup Sesame Oil
2 Tablespoons Rice Wine Vinegar
3cm Fresh Ginger, finely grated
1. Prepare soba noodles as per packet instructions, drain in cold water and leave to cool.
2. Combine dressing ingredients together and set aside.
3. Arrange salad ingredients in separate bowls, divide soba noodles and sashimi amongst bowls.
4. Drizzle over dressing over the bowls.
5. Serve immediately.