This sweet and spicy salad is perfect for your next backyard barbecue. The buckwheat noodles add body to this salad making a hearty but healthful side for grilled meats or seafood, like these grilled Korean short ribs.
Recipe by Lauren Mahlke
Prep Time:15 minutes
Cook Time:5 minutes
Serves 4-6 as a side dish
1/4 cup minced red onion
1/4 cup of We Olive Pineapple White Balsamic Vinegar, divided
8 oz buckwheat noodles
1/4 cup We Olive Jalapeno Olive Oil, divided
1/2 head romaine lettuce, rinsed and sliced into ribbons
1/2 cup fresh diced pineapple
2 tablespoons minced cilantro
1 cup diced cucumber
1/2 cup diced avocado
1 tablespoon fresh lime juice
kosher salt and cracked black pepper
Cover minced red onion with 1/8 cup of pineapple vinegar to for 15 minutes to create a quick pickled onion.
Bring 4 cups of water and 2 teaspoons of salt to a boil in a large sauce pan. Once boiling add buckwheat noodles and cook until done about 3-4 minutes. Drain noodles and rinse under cold water. Pour into a large salad bowl and toss with 1/8 cup of jalapeno olive oil. This portion of the recipe can be made up to 8 hours ahead and and stored in fridge.
To the noodles, add lettuce, pineapple, cilantro, cucumber, avocado and lime juice on top of salad. When ready to serve add onions and balsamic mixture to salad. Drizzle remaining jalapeno olive oil, pineapple balsamic on rim of salad bowl. Sprinkle with a pinch of salt and pepper and toss and serve.