Green Goddess Noodle Salad from ‘Good + Simple’

June 28, 2016

Green Goddess Noodle Salad from 'Good + Simple.' Photo: Nick Hopper

Looking to incorporate more veggies into your diet? (Who isn’t?) Start off with this fresh, healthful main-course salad from Jasmine and Melissa Hemsley’s Good + Simple: Recipes to Eat Well and Thrive. The London-based sisters are the masterminds behind the Hemsley + Hemsley empire, encompassing a food delivery and catering service, two cookbooks, a café in London, and a TV show. Their philosophy of creating delicious, nutritious, and sustainable food to improve digestion and overall health has garnered them raves from celebrities and nutritionists alike.

Nutty, chewy buckwheat noodles are the backbone of this dish, while a zesty dressing made with sesame oil, fresh ginger, and citrus lends a bright pop to the raw vegetables. Scatter a handful of nuts or seeds before serving to add a final crunch.

Get the Recipe: Green Goddess Noodle Salad

Serves 4

This salad is a great way to pack lots of vibrant greens into one dish. A sesame, ginger, and lime dressing and some nutty buckwheat noodles tie it all together. It is the perfect dish to make on a Sunday night for supper, giving you leftovers to keep in the fridge and use for a packed lunch the following day. Pile everything into a glass jar–the dressing at the bottom and the avocado slices and leaves on top so they’re not crushed, then add the lid and take to go!


10 ounces buckwheat (soba) noodles
1 tablespoon extra-virgin olive oil
10 ounces broccoli florets or purple sprouting broccoli, asparagus, or green beans
1 medium green cabbage or bok choy, leaves finely shredded
1 medium fennel bulb, finely sliced
1 cucumber, halved lengthwise, seeds scooped out with a spoon and flesh chopped
4 spring onions, finely sliced
1 large ripe avocado, sliced
2 handfuls of fresh greens (such as watercress, baby spinach, sliced lettuce, or leftover cooked kale)
1 small handful of nuts (such as cashew nuts, peanuts, or almonds) or seeds (such as sesame, sunflower, or poppy seeds)
4 large handfuls of fresh herbs (such as cilantro, mint, or basil, or a mixture), roughly chopped


Grated zest and juice of 2 limes or 1 lemon
2 tablespoons toasted sesame oil
5 tablespoons extra-virgin olive oil
1 garlic clove, grated
1½ -inch piece of fresh root ginger (unpeeled if organic), finely grated
2 teaspoons tamari
A pinch of cayenne pepper or chili flakes (optional)
Sea salt and black pepper


1. Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about 7 minutes). Use two forks to tease the noodles apart during the first minute of cooking.

2. When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the EVOO in a large serving bowl to stop the noodles sticking together. Set aside.

3. Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, in 4 tablespoons of boiling water for 4 minutes until tender.

4. Whisk all the dressing ingredients together in a bowl or shake in a jam jar with the lid on. Season to taste with salt and pepper, then drain.

5. Add the raw vegetables, spring onions and avocado to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together. Top with the nuts or seeds, toasted in a dry pan for a minute if you like, and the fresh herbs.

Reprinted from Good + Simple: Recipes to Eat Well and Thrive. Copyright © 2016 by Jasmine Hemsley and Melissa Hemsley. Photographs copyright © 2016 by Nick Hopper. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Cookbooks of 2016Dinner RecipesGood + SimpleHealthyHemsley + HemsleyRecipeSaladSoba NoodlesSummerVegetablesVegetarian
Good and Simple

Discover how simple and delicious eating well can be. Jasmine and Melissa Hemsley are revolutionizing how we eat. Experts on wholesome, nutritious cooking and living… Read more »

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