Fresh, vibrant and full of nourishing ingredients – this salad is a flavour-packed bowl of goodness! With juicy mango, creamy avocado, crunchy cashews and a zingy sesame-lime miso dressing, it’s the perfect balance of sweet, savoury and spicy.

Made with wholesome pantry staples and fresh produce, it’s a quick and delicious meal that’s ideal for warm days or light dinners.

makes: 2 | time: 20-25 mins

Salad Base Ingredients:

• 100g soba noodles (product)
• 1 ripe mango, peeled and sliced or cubed
• ½ ripe avocado, sliced or cubed
• ⅓ cup roasted cashews, roughly chopped (product)
• 1 small bunch fresh coriander (cilantro), chopped
• Optional: 1 cup shredded red cabbage or carrot for crunch and color
• Optional garnish: seaweed, toasted sesame seeds (black and white), lime wedges

Sesame-Lime, Crispy Chilli & Miso Dressing Ingredients:

• 1 tbsp white miso paste
• 1 tbsp toasted sesame oil
• 1 tbsp fresh lime juice (juice of ~½ lime)
• 1 tsp maple syrup or honey
• 1 tbsp crispy chilli oil
• 1 tsp rice vinegar (optional, for extra tang)
• 1–2 tbsp warm water to thin

Method

1. Cook soba noodles according to package instructions (usually 4–5 minutes). Rinse under cold water to stop cooking and prevent sticking. Drain well.
2. In a bowl, whisk together the miso, sesame oil, lime juice, maple syrup, crispy chilli oil, and rice vinegar. Add warm water, 1 tbsp at a time, until the dressing reaches a pourable consistency.
3. In a large bowl, toss together soba noodles, mango, avocado, chopped coriander, and optional veggies. Pour over the dressing and gently mix to coat.
4. Top with chopped cashews and a sprinkle of sesame seeds. Serve with lime wedges for extra brightness.