Description
A refreshing Summer Lemon Orzo Salad featuring shrimp and zucchini, perfect for hot days.
Ingredients
Scale
- 1/2 cup (88 g) orzo, dry
- 18 medium shrimp, thawed, peeled, and deveined
- 1 large zucchini, cut into 1/2-inch half-moons
- 4 cups (120 g) baby arugula
- 1/3 cup (50 g) feta cheese, crumbled
- 2 tablespoons (30 ml) olive oil, divided
- 1/2 a lemon, juice (reserve zest for topping salad)
- 2 tablespoons (30 ml) olive oil (for dressing)
- 1 tablespoon (15 ml) white wine vinegar
- 2 cloves garlic, minced
- 1/21/2 teaspoon dijon mustard
- 1/41/2 teaspoon honey
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Start by boiling water in a large pot. When it is bubbling, toss in the orzo and cook until al dente, checking the time closely to avoid mushy orzo. Drain in a colander and let cool.
- Sauté the Zucchini: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the zucchini and sauté until lightly browned and a little crunchy, about 5-7 minutes.
- Mix the Dressing: In a small bowl, whisk together 2 tablespoons olive oil, the juice of 1/2 lemon, white wine vinegar, minced garlic, dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
- Toss Together Ingredients: In a mixing bowl, combine the cooled orzo, sautéed zucchini, arugula, and feta cheese. Gently stir to mix without adding dressing yet.
- Add the Dressing: Just before serving, drizzle the dressing over the salad and gently toss to combine. Top with reserved lemon zest for extra brightness.
Notes
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For meal prep, chop vegetables and store them separately until ready to assemble the salad.
- Expert Tips: Be cautious with the orzo cooking time to avoid it becoming mushy.
- When sautéing zucchini, cook only until lightly browned to keep a pleasant texture.
- To avoid a soggy salad, store the dressing separately and add it right before serving.
- Reheating Instructions: If having leftovers, gently warm, but avoid microwaving for too long to maintain texture.
- Serving Suggestions: Pair with grilled chicken or fish for a complete meal.
- Serve alongside a hearty soup for a balanced lunch or dinner.
- Recipe Variations: For a vegan version, substitute shrimp with chickpeas and honey with maple syrup.
- For a gluten-free option, replace orzo with gluten-free pasta or couscous.
- Add cherry tomatoes or fresh herbs like basil or parsley for extra freshness.
- Ingredient Notes: Select firm, fresh zucchini for best flavor and texture.
- Opt for higher quality olive oil for the dressing to enhance taste.
- Feta cheese should be crumbly and soft for premium quality.
Nutrition
- Serving Size: 1 serving
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null