Orzo Kale Salad with Lemon Vinaigrette
A refreshing and nutritious Orzo Kale Salad with a zesty lemon vinaigrette, perfect for quick meals or side dishes.
Ingredients
Salad Ingredients
- 1 cup orzo pasta Can substitute with any small pasta.
- 2 cups kale, chopped Can substitute with spinach or arugula.
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled For dairy-free, use avocado or vegan feta.
- 2 tablespoons fresh parsley, chopped
Dressing Ingredients
- 1/4 cup lemon juice
- 1/4 cup olive oil Use high-quality for best flavor.
- to taste salt
- to taste pepper
Instructions
Preparation
- Bring a pot of salted water to a boil, then add the orzo and cook according to package instructions until al dente. Drain and let cool.
- In a large bowl, combine the cooled orzo, chopped kale, red onion, halved cherry tomatoes, and crumbled feta cheese.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until well combined.
- Pour the dressing over the salad and toss everything to combine evenly.
- Adjust with fresh parsley on top and serve immediately, or chill in the fridge for about 30 minutes to let the flavors meld together.
Notes
For best results, use fresh ingredients and adjust seasoning to taste as you prepare. Leftovers taste even better the next day.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 16gSaturated Fat: 3gSodium: 200mgFiber: 4gSugar: 2g
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