Asparagus and Avocado Orzo Salad
This fresh summer salad is exactly what you need for your next outdoor gathering. The lemon-lime dressing with all the healthy spring vegetables adds so much texture and flavour. Super delicious!
Servings: 4
Calories: 258kcal
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!
Nutrition
Calories: 258kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 313mg | Potassium: 562mg | Fiber: 6g | Sugar: 8g | Vitamin A: 710IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 2mg