Orzo Salad

Orzo Salad
 
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This recipe was uploaded
by reallynormal

 
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Ingredients

Ingredients
Method
 
  • 1 1/2 cups orzo
  • 2 avocados
  • 2 large tomatoes
  • 2 red peppers
  • 3 green onions
  • 1 kiwi
  • 1 lime
  • 2 tbsp each chopped basil and mint
  • extra virgin olive oil
  • salt and pepper to taste
  • DRESSING
  • 1 lime
  • 1 tsp dijon
  • 4-5 cloves roasted garlic
  • 1 tbsp parmesan or romano cheese
  • 1/4 cup extra virgin olive oil
Preheat oven to 400 degrees. Chop red peppers into quarters, place on cookie sheep, drizzle with olive oil, salt and pepper and bake for 30-40 minutes, turning once (or until nicely charred). Remove and set aside to cool.

Meanwhile, in a pot of boiling water, cook orzo until tender (5-7 minutes). Drain under cold water and set aside. Cut avocados lengthwise, remove pit, and using a teaspoon, scoop out the flesh in small pieces into a large salad bowl. Cut lime in half and squeeze juice over avocado to prevent browning. Chop tomatoes into small bite size pieces and spread evenly over avocado; salt and pepper to taste. Chop green onions, including green stems, and spread over tomatoes. Cut red peppers into bite size pieces and spread evenly over top. Skin and finely chop the kiwi and continue layering. Coarsely chop basil and mint and layer. Add orzo on top and refrigerate until ready to serve. If it's going to be awhile, cover with Saran Wrap. Using salad tongs, mix well before serving, and drizzle a little dressing over top in individual plates.

DRESSING: Place all ingredients, except oil, in a bowl. Using an electric hand mixer, blend ingredients until smooth. With blender on, add oil slowly until nicely emulsified. You're ready to eat!

Orzo Salad

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This recipe was uploaded by reallynormal

 
 
A refreshing summer salad that can be enjoyed all year around. The combination of ingredients creates a unique flavor that my wife says "it doesn't even require a dressing". However, I like the additional moisture in my salad.

Method


Preheat oven to 400 degrees. Chop red peppers into quarters, place on cookie sheep, drizzle with olive oil, salt and pepper and bake for 30-40 minutes, turning once (or until nicely charred). Remove and set aside to cool.

Meanwhile, in a pot of boiling water, cook orzo until tender (5-7 minutes). Drain under cold water and set aside. Cut avocados lengthwise, remove pit, and using a teaspoon, scoop out the flesh in small pieces into a large salad bowl. Cut lime in half and squeeze juice over avocado to prevent browning. Chop tomatoes into small bite size pieces and spread evenly over avocado; salt and pepper to taste. Chop green onions, including green stems, and spread over tomatoes. Cut red peppers into bite size pieces and spread evenly over top. Skin and finely chop the kiwi and continue layering. Coarsely chop basil and mint and layer. Add orzo on top and refrigerate until ready to serve. If it's going to be awhile, cover with Saran Wrap. Using salad tongs, mix well before serving, and drizzle a little dressing over top in individual plates.

DRESSING: Place all ingredients, except oil, in a bowl. Using an electric hand mixer, blend ingredients until smooth. With blender on, add oil slowly until nicely emulsified. You're ready to eat!

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