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Soba Noodle Salad with Miso Dressing

This hearty salad makes a perfect filling lunch. If you’re detoxing, be sure to buy soba made with 100% buckwheat flour and feel free to dress it up with any detox-friendly veggies or protein. This makes extra dressing—use any left over as a dip for crudités later. From: goop

for the miso dressing:
2 tablespoon white miso
1 tablespoon almond butter
juice of 2 small (or 1 large) limes
1 small garlic clove
2 tablespoons shallot, finely-diced
1 1-inch piece ginger, peeled and minced
1 tablespoon gluten-free tamari
3 tablespoons water
2 teaspoons coconut sugar
1 teaspoon toasted sesame oil
for the salad:
1 cup cooked soba noodles
½ cup romaine, finely-chopped
1/3 cup dino kale ribbons
1 small carrot, grated (1/4 cup)
1 scallion, thinly-sliced
1 grilled chicken paillard, diced (optional)

To make the dressing, combine all ingredients in a powerful blender and blitz until smooth.

When ready to eat, combine all salad ingredients in a large bowl and toss with dressing to taste.