Lemony Orzo Salad

Lemony Orzo Salad

WITH GO RAW SPROUTED PUMPKIN SEEDS

Makes 4 servings

gluten-free, nut-free, vegan option

Ingredients

  • 2 cups orzo, cooked and cooled
  • 1 cup asparagus, cut into 1 inch pieces and sautéed in olive oil
  • 1 tbsp avocado oil
  • 1 tbsp fresh parsley, roughly chopped
  • 1 tbsp fresh chives, roughly chopped
  • ¼ cup thinly sliced radish
  • ¼ cup crumbled feta or vegan cheese
  • ½ avocado, cubed
  • 1 tsp lemon zest
  • pinch of chili flakes (optional)
  • ¼ cup of Go Raw Sprouted Pumpkin Seeds
  • Salt & pepper, to taste
Dressing
  • zest of one lemon
  • ¼ cup olive oil
  • juice of one seared lemon
  • 1 tsp honey or maple syrup
  • 1 tsp fresh parsley, finely chopped
  • pinch of chili flakes (optional)
  • Salt & pepper to taste

Directions

  1. Combine all salad ingredients in a large mixing bowl.
  2. Make the dressing. Add all dressing ingredients to a mason jar and shake well. Taste and adjust flavors to your personal preference.Pour the dressing over the salad and stir until combined.

Recipe and photo by Dana Plucinski