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summer buckwheat spinach salad with tahini dressing

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Servings: 8 servings
Course: main dish, Side Dish
Cuisine: gluten-free, salads, soy-free, vegetarian
Ingredients

Ingredients
  

  • 1 cup buckwheat noodles cooked + cooled
  • 2 cups spinach or greens of choice
  • 1 cup peas cooked + cooled
  • 2-4 tbsp green onion chopped
  • 2 organic eggs hard boiled + cooled
  • 1 avocado sliced
  • 2-3 tbsp seeds [I used raw sunflower, pumpkin, hemp + sesame]
  • spices to taste [I used ground turmeric, ground ginger + dried basil]
  • sea salt + pepper to taste
dressing
  • 4 tbsp EVOO
  • 2 tbsp tahini
  • 1 tsp chia seeds [optional]
  • 1 tsp apple cider vinegar
  • 1 tsp coconut aminos [optional]
  • spices to taste [I used dried basil, ground ginger, ground turmeric]
  • sea salt + pepper to taste