Asparagus Lemon Orzo Salad
Dive into the vibrant flavors of spring with this Asparagus Lemon Orzo Salad. This dish pairs gluten-free orzo, crisp asparagus and protein-rich lupini beans, all tossed in a zesty lemon dressing. It's ideal for a light lunch or a flavorful side dish that compliments a variety of main courses. Each bite encapsulates the freshness of the season, making it a perfect choice for family dinners or peaceful solo lunches. Dairy free, gluten free, oil free if you prefer, and ready in under 30 minutes!
Servings 4 servings
Calories 454kcal
Equipment
- stove
Ingredients
- 8 oz orzo gluten free if desired cooked and cooled
- 2 small shallots thinly sliced
- 16 oz asparagus ends trimmed, cut into 1" pieces
- salt and pepper
- 3 oz baby arugula
- 1 cup lupini beans option to substitute with chickpeas
- 2 tbsp cold pressed olive oil or roasted tahini
- 1½ - 2 lemons zested and juiced
- ⅓ cup sliced almonds
- 2 tbsp dairy free parmesan
- ½ cup parsley finely chopped
Instructions
- Heat a large cast iron skillet over medium low heat. Sauté the shallots until tender and fragrant, adding a bit of cooking oil or a splash of water to deglaze. Add in the asparagus and sauté for 2-3 minutes until vibrant in color and al dente. Season with a generous amount of salt and pepper.
- Add arugula, cooked orzo, sautéed veggies, lupini beans, almonds, lemon zest and parsley to a large salad bowl. Drizzle with olive oil or tahini, parmesan and add juice of 1 lemon. Toss to combine and season with additional lemon juice, salt and pepper to desired taste preference. Enjoy immediately or store in the fridge in an air tight container for up to 72 hours!
Nutrition
Serving: 1serving | Calories: 454kcal | Carbohydrates: 67g | Protein: 18g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 116mg | Potassium: 730mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2011IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 6mg
