Lemony Orzo Salad

pumpkin seeds salads sides
Lemony Orzo Salad
YIELDS 4 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 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
  • 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


  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

Products used in this recipe

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