"This fresh orzo salad is a great gluten-free lunch treat. With the tangy lemon dressing and sweet burst of blueberries, you’ll be making this one over and over again."
Lemon Orzo Salad with Asparagus and Blueberry (Gluten-Free)
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Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 3/4 cup orzo pasta
- 1 tablespoon olive oil
- 1/2 pound asparagus
- 1/2 cup green peas, fresh or frozen
- 1/2 cup sunflower sprouts or other green spouts of your choice
- 1/2 cup blueberries
- 1/3 cup goat cheese or feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoon lemon juice
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon honey
- salt, to taste
- black pepper, to taste
Method
Step 1
Wash and trim the asparagus. Cut into bite-sized pieces.
Step 2
In a medium pan heat 1 tbsp of olive oil, add asparagus and cook for 2 minutes stirring a few times. The asparagus should be tender but crisp.
Step 3
Cook orzo according to the instructions on the package. In the last 2 minutes of cooking add green peas. Drain.
Step 4
In a jar with a lid, add the olive oil, lemon juice, honey and garlic. Shake until the ingredients are well mixed. Add salt and pepper to taste.
Step 5
Mix all salad ingredients and drizzle with the dressing. Top with crumbled cheese.