Victoria's Kitchen

Summer Green Orzo Salad

This is perfect for a hot summer day. It’s very flexible (feel free to experiment with different ingredient mixes), but I recommend making this original one first. 

If you are taking it to a picnic, just dress it right before you get to the picnic, it shouldn’t be sitting around too long in advance. 

Summer Green Orzo Salad
Serves 2
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 cup dried orzo
  2. 1/2 a medium head of broccoli or broccolini, cut into small pieces
  3. small handful of cilantro, chopped
  4. 1 small clove of garlic, pressed
  5. 2 tablespoons fresh lemon juice
  6. 1/4 cup extra virgin olive oil
  7. Salt & Pepper to taste
  8. a small handful of sprouts
  9. 1/3 cup almonds, toasted
  10. 1/2 small cucumber, cut into 1/4-inch pieces
  11. 1 medium avocado, sliced into small pieces
  12. 1/4 cup feta, crumbled
Instructions
  1. Bring a large pot of water to a boil. Salt generously and boil the orzo per package instructions. Avoid over-boiling, you want your orzo to be cooked through, but maintain structure. About 30 seconds before the orzo is finished cooking stir the broccoli into the orzo pot. Cook for the final 30 seconds, drain and run under a bit of cold water. Just long enough to stop the cooking.
  2. In the meantime, whisk together the garlic, lemon juice, olive oil, salt and pepper into the dressing. Set aside.
  3. When you are ready to serve the salad toss the orzo, broccoli, and cilantro with about half the dressing. Add more dressing if needed, and toss well. Now add the sprouts, almonds, cucumber, avocado, and feta. Gently toss a couple of times to distribute those ingredients throughout the salad and serve.
Adapted from 101cookbooks
Adapted from 101cookbooks
Victoria's Kitchen http://kitchenbyvictoria.com/

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