My brother and I are sitting at my kitchen table, basking in the March sun, eating our favorite bagels and drinking hot pomegranate tea. Mine with poppies, avocado and sprouts, his with heaps of cream cheese and thickly sliced tomatoes. In the 24 hours since he’s arrived, we’ve walked miles through Washington, DC Spring, chatted over iced coffee and good food and were treated to the incredible grill work of my fiance during a late night barbecue. To accompany what I was told were the “best turkey burgers of all time,” I threw together a vegetable dense orzo salad, packed with fresh herbs, crisp vegetables and crunchy almonds. It’s a perfect accompaniment to any grill, or can be made a main meal with the addition of avocado or grilled tofu.
Green Orzo Salad with Almonds [serves 6]
1 cup dried orzo pasta
10 medium asparagus, trimmed and cut into 1-inch segments
1 large head of broccoli, cut into small trees
small handful of mint, chopped
1 small clove of garlic, mashed
juice of 1 lemon
.25 cups extra virgin olive oil
a small handful of sprouts [i like broccoli sprouts!]
.5 cups almonds, sliced
.5 of a cucumber, cut into small cubes
Bring a large pot of water to a boil then boil the orzo per package instructions [about 7-9 minutes]. About 30 seconds before the orzo is finished cooking stir the asparagus and broccoli into the orzo pot. Cook for the final 30 seconds, drain. The broccoli and asparagus will still be crisp, but their raw bite will be gone!
In the meantime, whisk together the garlic, lemon juice, olive oil. Set aside.
Toss the orzo and greens with about half the dressing. Add the sprouts, almonds & cucumber and toss a couple of times to distribute those ingredients throughout the salad. Add more dressing if needed, and toss well. Enjoy!
Nutritional Information (per serving)
230 Calories, 25g Carbohydrates, 11g Fat, 8g Protein