Grilled Corn Orzo Salad with Scallion Dill Dressing

Serves 1
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Directions

  1. 1Grill corn, scallions and garlic cloves.
  2. 2Zest the lemon into a jar.
  3. 3Juice the lemon into the jar.
  4. 4Add white wine vinegar to the jar.
  5. 5Add extra virgin olive oil to the jar.
  6. 6Add salt to the jar.
  7. 7Blend everything in the jar until creamy.
  8. 8Add fresh dill to the jar and blend again.
  9. 9Cook the pasta.
  10. 10Cut the corn off the cob and add it to the orzo.
  11. 11Add artichoke hearts to the orzo.
  12. 12Add more scallions to the orzo.
  13. 13Add edamame to the orzo.
  14. 14Pour the dressing over the orzo.
  15. 15Mix everything together.
  16. 16Add arugula to the orzo.
  17. 17Mix again until well combined.

Ingredients

  • 1 cup orzo
  • 3 ears corn, husks removed
  • 1 bunch green scallions
  • 2 tsp avocado oil
  • 5 garlic cloves
  • 1 medium lemon
  • 1 tbsp white wine vinegar
  • 0.25 cup extra virgin olive oil
  • 1 tsp yellow or white miso paste
  • 0.25 cup fresh dill, thick stems removed
  • 1 tbsp fresh oregano leaves
  • 12 oz frozen edamame, thawed or cooked according to package instructions
  • 0.33 cup marinated jarred artichoke hearts, roughly chopped
  • 3 cups baby arugula
  • 0.25 tsp red pepper flakes
  • kosher salt
  • vegan parmesan

Equipment

knifechopping boardtongsgraterlemon squeezerimmersion blenderbowlstrainerspoon

Tips

  • Let the flavors mingle to really make the veggies shine.
  • You can add as many veggies as possible to this thing.