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.