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October 3, 2012

Orzo Salad

  • This bright orzo salad is a pleasure. Meredith Lee/For The HSUS

Serves 4

1 cup (225g) whole-wheat orzo pasta
3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups (340g))
2 tablespoons fresh lime juice
1 avocado, diced
1/4 cup (60g) olive oil
2 tablespoons cider vinegar
2 tablespoons sugar
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 pint (450g) grape (cherry) tomatoes, halved
1/4 cup (1/4 bunch) chopped flat leaf parsley
Pepper and additional salt to taste

Bring a pot of generously salted water to a rapid boil. Add the orzo and cook according to package directions, adding the corn in the last minute of cooking, until al dente (about 8 minutes). Drain, transfer to a medium bowl, and set aside.

Pour the lime juice over the avocado and coat evenly to minimize discoloration.

Whisk together the olive oil, vinegar, sugar, cumin, and 1/2 teaspoon salt. Drizzle the mixture over the orzo, and add the avocado with lime juice, tomatoes, and parsley. Mix gently until combined and serve warm or at room temperature.

Tip: Add salt and pepper to taste.

Recipe adapted from FoodNetwork.com.


All figures are per serving (assumes 4 servings).

Calories: 501
Fat: 22 g
Carbs: 69 g
Fiber: 7 g
Protein: 10 g
Sodium: 310 mg