A FAST, Scrumptious, Anti-Aging Recipe for those Made Sluggish by the Heat

I have fallen into a rut regarding innovative cooking of late thanks to the scorching heat.   Sans energy = sans inspiration.  However, I made an effort to motivate last week and came across this truly delectable and healthy recipe that I would like to share here. The key is that it is FAST as well as delicious.  In addition, it has some of my fav anti-aging foods i.e. avocados, lime, buckwheat noodles (soba) and zinc-riddles shrimpies… Foogasms await as do plumpier skin and a higher sex drive!

Chilled Sesame Soba Noodles With Shrimp and Avocado

The Washington Post, June 20, 2013 by: Elaine Gordon – a master certified health education specialist and creator of EatingbyElaine.com.

  • Course: Main Course, Salad
  • Features: Gluten-Free, Fast


This light and refreshing gluten-free salad is perfect for a hot summer day. The star of the dish is the soba noodle, which comes from buckwheat — a fine alternative for those avoiding gluten. Even if you are not avoiding gluten, this delicious noodle is perfect for providing a complete protein and other important nutrients such as iron, calcium, zinc and phosphorus.

Be sure the soba noodles you use here are 100 percent buckwheat, to make sure they are gluten-free and possess the desired nutrition and texture.

4 servings


For the salad

  • 1/2 teaspoon sea salt, plus more for the cooking water
  • 8 ounces dried buckwheat soba noodles (see headnote)
  • 1 tablespoon extra-virgin olive oil
  • 20 large raw (31-35 count) shrimp, peeled and deveined
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 2 cups coarsely chopped romaine lettuce
  • 1 cup grape tomatoes, each cut in half
  • Flesh of 1/2 ripe avocado, cut into small chunks
  • 4 scallions, white and light-green parts, cut crosswise into 1/4-inch pieces
  • 1/4 cup diced red onion
  • 1/4 cup rinsed and coarsely chopped cilantro leaves and tender stems, for garnish
  • 1 tablespoon sesame seeds, for garnish

For the dressing

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon unseasoned rice vinegar
  • Juice of 1 or 2 limes
  • 2 teaspoons agave syrup
  • 2 cloves garlic, smashed to a paste
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon sea salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste


For the salad: Bring a large pot of water to a boil over high heat. Add a generous pinch of salt and the soba noodles. Most packages of buckwheat soba call for 8 minutes of cooking, but that will create gummy, mushy noodles. Start testing after 4 minutes and have a colander ready to drain them a minute later. Drain and rinse under cool water; drain again.

Meanwhile, heat the oil in a large saute pan over medium-low heat. Add the shrimp and season with the 1/2 teaspoon of salt and the pepper; cook for 5 to 10 minutes, turning them as needed, just until they are pink and opaque. Remove from the heat.

Combine the lettuce, tomatoes, avocado, scallions and red onion in mixing bowl. Add the noodles and shrimp; toss to incorporate.

For the dressing: Combine the oil, vinegar, lime juice (to taste), agave syrup, garlic, sesame seeds, salt and pepper in a jar with a tight-fitting lid. Shake to form an emulsified dressing. Pour over the lettuce mixture and toss to coat evenly. Taste, and adjust the seasoning as needed.

Divide the salad mixture among individual bowls. Garnish with cilantro and sesame seeds. Serve right away.

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