Hass the avocado season got you looking for some quick and easy recipes?

Toss away your stock-standard salad, this season we’re dressing things up with Australian Avocados and this simple recipe: Avocado, Cucumber, Edamame and Soba Noodle Salad with a zesty peanut dressing.

This avocado season, Aussies are expected to be treated to an estimated 127 million hass avocados.

Homegrown, Australian hass avocados make for a great winter comfort food without the guilt – they’re fantastic as a substitute for dairy products and can be used in handfuls of easy to prepare recipes like pasta sauces, soups, pancakes and even desserts!

So, to treat your guests to a sensational salad that’s simple, why not try this Avocado, Cucumber, Edamame and Soba Noodle Salad with a zesty peanut dressing?

Duration: 30 minutes | Difficulty: Easy | Servings: 2


270g soba noodles
2 cucumbers, sliced into ribbons
1 carrot, shredded
4 radish, thinly sliced
1/2 cup frozen edamame beans
1 1/2 avocado, thinly sliced
1/2 lime
1/2 cup mint leaves
Boiling water for cooking
Olive oil for cooking
Sea salt
1 tbsp crunched peanuts
1 tsp black sesame seeds, to serve


1 tbsp peanut butter (or almond butter)
2 1/2 tbsp Mirin
Juice of 1 lime
1 1/2 tsp sesame oil
1 small garlic clove minced
2 tsp ginger minced
Pinch sea salt


To make the Dressing:

1. To make the dressing combine the peanut butter and mirin into a small jar or bowl. Use the back of a spoon to help break up the peanut butter and mix together until it is a smooth liquid.

2. Follow by adding the remainder of the dressing ingredients and stir well. Set aside until serving.

To make the Salad:

1. Prepare all of the fresh ingredients: slice the cucumber into ribbons by using a peeler or mandolin, shred the carrot into thin strips by using a mandolin or a grater and thinly slice the radish.

2. Place the frozen edamame beans into a bowl, pour over the boiling water and allow to sit for 5-7 minutes until the edamame change colour to a bright green and they are thawed. Drain and set aside.

3. Then, slice the avocado into thin slices, squeeze over lime juice to prevent the flesh from browning.

4. Bring a medium size pot half-filled with water and a good pinch of sea salt to boiling point, add the soba noodles and cook to the packets instructions. Drain and drizzle over a little olive oil to help prevent the noodles sticking together.

5. Add the drained noodles to a large mixing bowl, add the edamame beans, shredded carrot, radish, cucumber, crushed peanuts and 3/4 of the mint leaves. Pour over the dressing, using your hands very gently toss the salad to evenly coat.

6. Finally serve the salad on a platter by arranging the avocado slices into fans over the top along with the remainder of the mint leaves, and a sprinkle of black sesame seeds.

Looking for other salad recipes? Colour up your plate with this Crunch Shredded Cabbage Salad with Peanut Butter Dressing. Or, for something summery, you must try this Easy Cabbage and Pawpaw Salad Recipe!

Feature image supplied.