Experience the refreshing and nutritious blend of vibrant vegetables combined with soft, delicate orzo and a zesty dressing. This Orzo and Kale Salad is the perfect summer dish for a healthy, light meal or an excellent side for your favorite protein.
Ingredients
Orzo and Salad:
š 1 cup of orzo (cook according to package directions)
š„¬ 1 bunch of kale
š« 1 tablespoon extra virgin olive oil
š
1 large tomato
š„ 1 cucumber
š§
1 small red onion
š„« 1 can of chickpeas (drained and rinsed)
Salad Dressing:
š« 1/2 cup extra virgin olive oil
š Juice of 1 large lemon
š¶ 4 tablespoons balsamic glaze
š§ 1 teaspoon salt
šæ 1/2 teaspoon oregano
š§ 1/2 teaspoon garlic powder
š¶ļø 1/2 teaspoon black pepper
Instructions
1- Prepare the Orzo:
- Cook the orzo according to the directions on the package. Once cooked, drain and rinse under cold water. Set aside to cool.
2- Prepare the Kale:
- Strip the kale leaves from the stems. Wash and finely chop the leaves.
- Place the chopped kale in a large bowl, add 1 tablespoon of extra virgin olive oil, and massage the leaves gently. This helps soften them and enhances tenderness.
3- Combine Salad Ingredients:
- To the massaged kale, add the cooled orzo, diced tomatoes, sliced cucumber, chickpeas, and finely sliced red onion.
4- Make the Dressing:
- In a separate bowl, whisk together 1/2 cup of extra virgin olive oil, the lemon juice, balsamic glaze, salt, oregano, garlic powder, and black pepper until well combined.
5- Dress the Salad:
- Pour the prepared dressing over the salad ingredients. Toss well to ensure everything is evenly coated.
6- Serve and Enjoy:
- Let the flavors meld for a few minutes, then serve as a refreshing main or side dish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories per Serving: Approximately 320
Proteins: 9g
Fats: 34g
Carbohydrates: 50g
Equipment: Large pot, large bowl, whisk, colander
Cooking Tips
- For added protein, pair this salad with grilled chicken, shrimp, or your favorite plant-based protein.
- To add a little crunch, sprinkle some toasted pine nuts or seeds before serving.
- This salad can be made ahead of time and stored in the refrigerator for up to two days.
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