This salad is a great way to pack a ton of vibrant greens into one dish. A sesame, ginger and lime dressing is paired with some delicious, nutty buckwheat noodles to tie it all together. It is the perfect meal to make on a Sunday night for supper, leaving you leftovers to keep in the fridge for lunch the following day. Just put the rest into a glass jar, with the dressing at the bottom and the avocado slices and leaves on top (so they do not get crushed). Then, put the lid back on, and it's ready to go!