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Bowl of Lemon Orzo Asparagus Salad

Orzo Asparagus Spring Salad

Say hello to Spring with this refreshing Lemon Orzo Asparagus Salad! With crunchy radishes and pecans, pungent onions, creamy goat cheese, and seasoned orzo and asparagus all brought together with a zesty lemon dressing, you will want this salad on repeat. This salad is such a fun and fresh take on spring salad; perfect for potlucks, side dishes, lunches or picnics.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Sides
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 3/4 Cup Orzo
  • 3 Cups Chicken Broth
  • 1 Bunch Asparagus (10-15 Pieces)
  • 1 Teaspoon Butter
  • 1 Teaspoon Lemon Zest
  • 1 Lemon, juiced
  • 2 Garlic Cloves, minced
  • 3 Cups Red Leaf Romaine
  • 2 Cups Arugula
  • 1/2 Cup Parsley, chopped
  • 3-5 Radishes
  • 1/4 Cups Red Onion, sliced
  • 1/4 Cup Goat Cheese, crumbled
  • 1/4 Cup Pecans, chopped

Zesty Lemon Dressing

  • 1/4 Cup Olive Oil
  • 2 Lemons, juiced
  • 1 Lemon, zested
  • 1 Teaspoon Honey
  • 1 Teaspoon Dijon Mustard
  • 1 Garlic Clove, minced
  • Salt u0026 Pepper, to taste

Instructions
 

  • Start by cutting off the bottoms of the asparagus and set aside for now. Optionally, you can chop the asparagus into smaller bite sized pieces or leave it whole.
  • In a medium size pot add the chicken broth and bring that to a light boil over medium heat. Once bubbling, add in the orzo and cook for about 10 minutes, in the last 3 minutes of the orzo cooking, add in the asparagus. Drain the orzo and asparagus once fully cooked.
  • Add the orzo and asparagus to a mixing bowl and while it is hot add the butter, garlic, lemon zest and lemon juice. Mix the butter into this mixture and it will melt, set aside for now.
  • In a small jar or bowl add olive oil, lemon zest, lemon juice, dijon mustard, honey, minced garlic and salt and pepper. Mix that together thoroughly and a homogenous dressing will appear. Set aside for now.
  • Roughly chop up the romaine lettuce, parsley and pecans. Slice the radishes and red onion. Add all of these to a large mixing bowl.
  • To the salad bowl, add the orzo and asparagus mixture on top, then add the crumbled goat cheese. Use tongs to mix this salad thoroughly.
  • Serve this salad with the dressing right before you are about to eat it, (or else it will get soggy). Enjoy! :)

Video

Nutrition

Calories: 300kcal
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