1/4 cup minced red onion
1/4 cup of Two Rivers Pineapple White Balsamic Vinegar, divided
8 oz buckwheat noodles
1/4 cup Two Rivers Jalapeno Olive Oil, divided
1/2 head romaine lettuce, rinsed and sliced into ribbons
1/2 cup fresh diced pineapple
2 tablespoons minced cilantro
1 cup diced cucumber
1/2 cup diced avocado
1 tablespoon fresh lime juice
kosher salt and cracked black pepper
Serves 4-6 as a side dish
Cover minced red onion with 1/8 cup of pineapple vinegar for 15 minutes to create a quick pickled onion.
Bring 4 cups of water and 2 teaspoons of salt to a boil in a large saucepan. Once boiling add buckwheat noodles and cook until done about 3-4 minutes. Drain noodles and rinse under cold water. Pour into a large salad bowl and toss with 1/8 cup of jalapeno olive oil. This portion of the recipe can be made up to 8 hours ahead and stored in fridge.
To the noodles, add lettuce, pineapple, cilantro, cucumber, avocado and lime juice on top of salad. When ready to serve, add onions and balsamic mixture to the salad. Drizzle remaining jalapeno olive oil, pineapple balsamic on the rim of the salad bowl. Sprinkle with a pinch of salt and pepper and toss and serve.
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