Orzo salad with roasted asparagus, sun-dried tomatoes, red onion, arugula, and Eatmore Pea Shoots.

Orzo Roasted Asparagus Salad

Contains:

  • Pea Shoots
  • Sunflower Greens
Recipe by

Eatmore Kitchen

This Orzo, Roasted Asparagus and Herb Salad is a fresh, vibrant dish that’s perfect for spring and summer meals. Tender orzo is tossed with roasted asparagus, sun-dried tomatoes, red onion, and a bright roasted lemon and basil dressing, then topped with crisp Eatmore Pea Shoots for extra freshness and crunch. Enjoy it as a light lunch, a side dish, or pair it with grilled chicken, fish, or tofu.

Salad

  • 1 cup of Orzo cooked as per instructions ( we used Jovial ~grain free cassava orzo)
  • 1/2 cups sun-dried tomatoes-in olive oil , drained and cut into thin strips 
  • 1lb green Asparagus-  lightly roasted with olive oil , salt, pepper and
  • 1 lemon sliced ( skin on) and roasted with the asparagus- save roasted lemon slices for the dressing
  • 1 small red onion thinly sliced
  • 4 cups of Arugula or your favourite salad mix 

Dressing

  • Roasted lemon slices
  • Juice of one lemon
  • 1/2 cup olive oil
  • 2 cloves of garlic
  • 1 cup of fresh basil leaves
  • 1 Tbsp of honey or maple syrup
  • 1 Tbsp white balsamic vinegar
  • Place all ingredients into a blender, pulse until smooth and emulsified
  • Season with Salt and Pepper to taste

Preparation

  1. Place the cooked and cooled orzo into a large bowl, add the sun dried tomato strips, red onion slices and roasted asparagus .
  2. Add the dressing, mix gently and adjust seasoning. 
  3. Place the Arugula onto a large platter , add the Orzo Salad.
  4. Top with a generous amount of EatMore Sprouts Pea Shoots or Sunflower Greens for an extra crunch. 
  5. Optional top with crumbled Feta or Parmesan cheese shavings

Enjoy!