Name: Chilled California Citrus & Avocado Soba Bowl
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz buckwheat soba noodles (gluten-free if needed); 2 large ripe avocados, sliced; 2 medium oranges, segmented; 1 large grapefruit, segmented; 1 cup thinly sliced cucumber; 1 cup snap peas, halved; 1 small bunch fresh basil, leaves torn; 1 small bunch fresh mint, leaves torn; 1/2 cup roasted salted pepitas (pumpkin seeds); 1/4 cup thinly sliced scallions; 3 tbsp toasted sesame oil; 2 tbsp rice vinegar; 1 tbsp soy sauce or tamari; 1 tbsp maple syrup; Zest and juice of 1 lime; 1/2 tsp flaky sea salt, plus more to taste; Freshly ground black pepper, to taste

Chilled California Citrus & Avocado Soba Bowl

CookwithNewsletter

This Chilled California Citrus & Avocado Soba Bowl is a celebration of summer's vibrant flavors and the laid-back spirit of a river float. Cool, slippery buckwheat noodles are paired with juicy citrus, creamy avocado, and a garden of fresh herbs, all brought together by a tangy-sweet sesame dressing inspired by California’s love for bold, bright flavors. Pepitas add a satisfying crunch, making this bowl as refreshing as the breeze on your skin after a dip in sunlit water. Light, nourishing, and effortlessly cool—just like your perfect summer day.

Ingredients

Instructions

Bring a large pot of water to a boil. Cook soba noodles according to package directions, then rinse under cold water to chill and prevent sticking. Drain well and set aside.
In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce (or tamari), maple syrup, lime zest and juice, and flaky sea salt. Taste and adjust acidity, salt, or sweetness as needed (add more vinegar or lime for brightness, more syrup for sweetness, more soy for savoriness).
Arrange the chilled soba noodles in a large shallow bowl or platter. Layer with cucumber slices, snap peas, orange and grapefruit segments, and avocado slices.
Scatter torn basil and mint, scallions, and pepitas over the top.
Drizzle generously with the citrus-sesame dressing. Gently toss at the table, or serve plated with extra dressing on the side.
Finish with a grind of black pepper and more flaky sea salt if desired. Serve immediately.