Spring Soba Noodle Salad

A delicious recipe harnessing the energy of the Spring season in each ingredient, this Spring Soba Noodle Salad was made by artist and activist, Magdalena Maddox. So much of the beauty of this salad comes from the creative process of bringing it to life - collecting fresh ingredients from the garden or market, intuitively evolving the recipe to your tastebuds, and enjoying in sweet community with friends. We hope this recipe connects you to the gift of nourishing yourself, as it was lovingly made to! 



- 4 tablespoons olive oil (or sesame oil)
- 3 tablespoons vinegar
- wedged segments of 2 grapefruits
- splash of Monfefo turmeric
- splash of Monfefo ginger
- 4 green onions, chopped
- 3 inch piece of ginger, grated
- spring peas
- handful of chopped spring garlic or 2 cloves of garlic
- shaved fennel
- chopped dandelion
- 1-2 pinches of salt
- 1 lime
- 1/2 jalapeño


Begin by cooking 1 package of soba noodles, rinsing with cold water and chilling them after cooking to prevent sticky texture. Then top generously with the dressing made up of olive oil, vinegar, grapefruit Monfefo turmeric, Monfefo ginger, green onions, ginger, spring peas, and garlic. Finish with the fennel, dandelion, salt, lime, and jalapeño mixed in and garnish with edible flowers and petals like parsley and nasturtiums. Welcome the season with each bite!