Summer Salad Series

Summer Squash and Orzo Salad

Looking for a new recipe that will spice up your salad scene?  Light, fresh and super easy to make, this salad is one of our new Summer favorites! 

Pro Tip: Arrange in a pretty bowl and top it off with a sprig of mint for an extra little touch!

Let's get Cookin:

Ingredients: (Serves 2)

salad

1 zucchini

1 squash

1/4 cup orzo pasta

1/4 cup pine nuts or pepitas

1 lemon (zest and juice)

1 Tbsp. avocado oil (olive oil is fine too!)

3 large mint leaves (plus top sprig for finishing)

Freshly grated parmesan cheese

Salt and pepper to taste

dressing

1 shallot

1/4 cup avocado oil

2-3 Tbsp. champagne or balsamic vinegar (depending on how you like your dressing)

3 tsp. lemon juice

a bit of lemon zest

Salt and pepper to taste

** if you don't feel like making your own dressing, a nice light champagne vinaigrette or Italian would work well too!

putting it all together:

Cut squash and zucchini lengthwise, add to a bowl and toss with oil, salt and pepper. Grill on medium heat for about 5-8 minutes, flipping once or until you reach your desired outcome. Don't overcook - squash have a tendency to get squishy! Once finished, remove from grill and let to cool. Then cut the pieces again horizontally into smaller pieces, a bit bigger than bite size. Set aside. 

Meanwhile, bring a pot of salted water to a boil and cook orzo until perfectly al dente. Follow the cooking instructions, but should be about 8 minutes, then drain and run under cold water to stop the cooking process. 

The Final Steps

Add the orzo and cooled squash to a serving bowl and drizzle dressing over the entire dish. Top with fresh mint, pepitas or pine nuts, add some fresh cracked pepper and salt to taste. 

Serve and enjoy!

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