This fresh spring-summer salad is exactly what you need for your next gathering! The garlic and lemon-lime dressing with all the healthy spring vegetables adds so much texture and flavour. Super delicious!
This delicious salad is loaded with healthy Spring vegetables that add so much texture and nutritional value. The dressing is fresh and tangy citrus with the lemon and lime combination with pungent garlic flavour throughout and slight sweetness from the honey. This recipe is a keeper and perfect for any outdoor BBQ gathering!
WHAT YOU WILL NEED FOR THIS SALAD
- Pasta: my choice is orzo which works perfectly for the amount of vegetables in this salad
- Asparagus: plentiful right now and without over cooking them, they add a crunchy texture and they are so delicious
- Avocado: make sure it’s firm yet ripe and not soft to the touch
- Broccoli: cut the florets to bite sizes pieces
- Cucumber: I used an English cucumber and mini cucumbers can be substituted
- Cherry tomatoes: grape or mini heirloom tomatoes are options
- Radishes
- Red onion: other options are scallions or shallots
- Parsley: for garnishing
- Dressing: lemon juice, lime juice, garlic, Dijon, honey, salt, pepper, parsley and either avocado or extra virgin olive oil
RECIPE TIPS
To know when an avocado is ripe and ready to use is by colour, texture and firmness.
- The colour should be dark green to nearly black.
- The texture should be bumpy.
- To determine it’s firmness is simply take the avocado and place in the palm of your hand and apply gentle pressure and it should give slightly without leaving any indentations.
HOW TO MAKE THIS DELICIOUS SALAD RECIPE
First cook out the pasta, so bring water to a boil in a small-medium sauce pot, add salt and orzo. Cook until tender, about 10 minutes. Drain and rinse with cold water. Set aside.
The asparagus will need to steamed slightly, place asparagus on a microwave-safe plate with a tablespoon or two of water. Add a lid or paper towel over the asparagus and microwave for about 2-3 minutes. (It will depend on the size of the asparagus.) Carefully remove and set aside. Once cooled, cut diagonally to 1 inch lengths.
Dressing: In a small bowl, whisk together, lemon juice, lime juice, garlic, honey, Dijon, oil, salt, pepper and parsley. Set aside.
In a large bowl, add orzo, avocado, broccoli, cucumber, cherry tomatoes, radishes, red onion and asparagus. Pour in the dressing and gently mix the ingredients. Add some parlsey. Serve cold. Enjoy!
Often times when I mix in a dressing into a salad, I like to leave a small amount to pour over the salad once it’s placed in the serving bowl. Gives it that extra punch of flavour from the dressing when serving it into individual plates.
A HEALTHY AND DELICIOUS SALAD
Did you know avocados are considered a fruit? Similar to a tomato, we use them in savoury dishes. Avocados are high in monounsaturated fats and as a healthy fat, this fruit protects against high blood pressure and heart disease.
Asparagus contain several vitamins and minerals. They have abundance of Vitamin A, C and K and also folate. High in antioxidants and flavonoids which protects us from diseases.
Broccoli is one of those vegetables that is recommended to eat regularly to prevent cancer. It’s high in many vitamins, especially Vitamin C and K. This vegetable helps to reduce inflammation, supports the heart and brain health, along with many other benefits.
Tomatoes are high in potassium, folate, Vitamin C and K. Tomatoes are rich in antioxidants, one known as lycopene and better eaten when cooked. The bright red colour of this fruit helps to reduce risk of heart disease and certain cancers.
Just a few tips and information for you when it comes to eating some of these beautiful vegetables and fruit.
WHAT TO SERVE THIS SALAD WITH
- CHICKEN
- PORK CHOPS
- STEAK
- BEEF, CHICKEN OR TURKEY BURGERS
- BEANS: BLACK BEANS OR CANNELLINI BEANS
FAQ
How long can I store this salad? Since this salad has avocado in it and it has been coated with lemon and lime, it will last about 1-2 days in the refrigerator. I would suggest to cover it tightly with a lid.
Can I interchange some of the vegetables? Yes you can but keep in mind when would compliment this salad. I would suggest celery, cauliflower, peppers, green beans or zucchini.
Asparagus and Avocado Orzo Salad
Equipment
- small-medium sauce pot
Ingredients
- 1/2 cup orzo
- 1/4 tsp salt
- 10-12 asparagus spears
- 1 large avocado, diced
- 1/2 cup broccoli florets, bite size pieces
- 1/2 english cucumber, sliced and quartered
- 3/4 cup cherry tomatoes, cut in half
- 4 radishes, sliced
- 1/4 red onion, diced
- 1-2 strigs of parsley, for garnishing
DRESSING:
- 2 tbsp lemon juice
- 1 tbsp lime juice
- 1 garlic, minced
- 1 tbsp honey
- 1/2 tsp Dijon
- 1/4 tsp salt
- pinch pepper
- 2 tbsp avocado oil/extra virgin olive oil
- 1 tbsp parsley, chopped
Instructions
- Bring water to a boil in a small-medium sauce pot, add salt and orzo. Cook until tender, about 10 minutes. Drain and rinse with cold water. Set aside.
- Place asparagus on a microwave-safe plate with a tablespoon or two of water. Add a lid or paper towel over the asparagus and microwave for about 2-3 minutes. (It will depend on the size of the asparagus.) Carefully remove and set aside. Once cooled, cut diagonally to 1 inch lengths.
- Dressing: In a small bowl, whisk together, lemon juice, lime juice, garlic, honey, Dijon, oil, salt, pepper and parsley. Set aside.
- In a large bowl, add orzo, avocado, broccoli, cucumber, cherry tomatoes, radishes, red onion and asparagus. Pour in the dressing and gently mix the ingredients. Add some parlsey. Serve cold. Enjoy!
