Grilled Asparagus and Lemon Orzo Salad Recipe
You know those recipes that look fancy but secretly take less effort than choosing a nail polish color? This is that salad.
Grilled asparagus? Fancy. Zesty lemon? Chic. Orzo? Glamorous cousin of pasta that skipped drama school.
This vegan bowl of sunshine is light, fresh, and perfect for spring—but still hearty enough to avoid hangry rage.
You’ll look like a domestic goddess while only dirtying two pans and your soul.
Bright citrus, crisp veggies, and herbs come together like your group chat after three margaritas.
It’s fresh, fast, and fabulous—just like you on a good hair day.
Grilled Asparagus and Lemon Orzo Salad Recipe
A vibrant vegan salad starring grilled asparagus, tender orzo, and a lemony olive oil dressing. Light, flavorful, and picnic-approved.
Ingredients
- 1 cup orzo pasta
- 1 bunch asparagus trimmed
- 1 tbsp olive oil for grilling
- 1/2 cup cherry tomatoes halved
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh dill chopped
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp olive oil for dressing
- Salt and black pepper to taste
Instructions
- Boil water in a medium pot. Cook orzo until tender, about 8–10 minutes. Drain and rinse with cold water.
- While that simmers, preheat your grill pan and brush asparagus with 1 tbsp olive oil.
- Grill asparagus for 3–4 minutes until slightly charred but still snappy. Let cool, then chop into bite-sized pieces.
- In a large bowl, combine orzo, grilled asparagus, cherry tomatoes, parsley, and dill.
- In a small bowl, whisk together lemon juice, zest, and 2 tbsp olive oil.
- Pour dressing over salad. Toss gently like you’re fluffing your best throw pillow.
- Add salt and pepper to taste. Chill for 10 minutes if you’re feeling extra.
- Serve with a smug smile.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 7g
💪 Vitamins & Minerals (Per Serving)
- Vitamin C: 30%
- Vitamin K: 28%
- Folate: 22%
- Iron: 15%
- Magnesium: 10%
💡 Tips to Elevate Flavor
- Add roasted chickpeas for crunch and sass.
- Swap orzo with quinoa if you’re feeling gluten-shy.
- Top with crushed pistachios or almonds if you’re feeling bougie.
- Use fresh lemon juice only—bottled stuff is salad sabotage.
- Best served cold with compliments.
