{"id":29195,"date":"2013-05-15T19:17:29","date_gmt":"2013-05-15T23:17:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29195"},"modified":"2013-05-15T19:21:11","modified_gmt":"2013-05-15T23:21:11","slug":"egg-and-avocado-soba-salad-with-wasabi-dressing%e5%8d%b5%e3%81%a8%e3%82%a2%e3%83%9c%e3%82%ab%e3%83%89%e3%81%ae%e8%95%8e%e9%ba%a6%e3%82%b5%e3%83%a9%e3%83%80%e3%82%8f%e3%81%95%e3%81%b3%e3%83%89%e3%83%ac","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29195&lang=en","title":{"rendered":"Egg and Avocado Soba Salad with Wasabi Dressing
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\"50\"<\/a><\/p>\n

Egg and Avocado Soba Salad with Wasabi Dressing<\/strong><\/p>\n

I love this type of noodle salad. Lots of vegetables and flavorful dressing are a must. Eggs were cooked in a Japanese way and slightly sweetened with sugar. The dressing was made from soy sauce, wasabi, vinegar, oil, sugar, and salt. Wasabi soy sauce goes so very well with avocado!<\/p>\n

Egg and avocado soba salad: cooked soba noodle, cooked egg (oil, eggs, sugar, salt), avocado, green onion, cilantro, cucumber<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"55\"<\/a><\/p>\n

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\"48\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Egg and Avocado Soba Salad with Wasabi Dressing I love this type of noodle salad. Lots of vegetables and flavorful dressing are a must. Eggs were cooked in a Japanese way and slightly sweetened with sugar. The dressing was made from soy sauce, wasabi, vinegar, oil, sugar, and salt. Wasabi soy sauce goes so very […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-29195","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29195","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29195"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29195\/revisions"}],"predecessor-version":[{"id":29205,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29195\/revisions\/29205"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}