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