This Avocado Curry Orzo Salad uses avocados and Greek yogurt for creaminess, instead of mayo. Healthy and fresh tasting, with a spicy note from curry. This is great as a side orzo pasta salad, or a main vegetarian dish.
Avocado Curry Orzo Salad
Today has been pretty great! Gizmo and I have been keeping each other company as I work on recipes and cooking, picking blueberries, chatting with my neighbors, and taking it a little easy. I have a shoulder injury that I am nursing, so I am being careful, and saving the heavy lifting for Paul when he gets home. His Honey-Do list is never empty (Thanks, Honey!)!
I have been making a lot of orzo dishes lately as boxes of orzo pasta were on sale, and I bought a few! This particular recipe, Avocado Curry Orzo Salad, uses less than a dollar’s worth of pasta! A little less than half the box. And it is healthy! The Avocados and the Greek Yogurt make it creamy, instead of using mayo. It has a nice spice to it from the curry, and it is tasty and cool on a warm Summer day!
Gizmo is wondering why I keep going back and forth to the fridge. I’m checking to see if it’s cold enough for me to dive into yet (and I take a bite every time I check!). It really is best served chilled, and I can’t wait until this batch is cold! I hope you like it as much as I do!
This orzo salad uses avocado and Greek yogurt for the creaminess instead of mayo. Healthy and fresh tasting, with a spicy note from the curry.
- 3/4 Cup Orzo Pasta, uncooked
- 1 Tbsp Pine Nuts, toasted
- 3 small Avocados, pitted and flesh removed from the skins.
- 2 tsp Lemon Juice
- 1 tsp Lime Juice
- 1 tsp Red Wine Vinegar
- 1 clove Garlic, pressed
- 1/4 cup Plain Greek Yogurt
- 1/2 tsp Kosher Salt
- 4 1/2 tsp Curry Powder
- 1/2 small Sweet Onion, finely diced
- 2 Tbsp Cilantro, finely chopped
- Cook orzo in lightly salted water to package directions for al dente (usually 9 minutes). Drain, and rinse in cold water to cool pasta, and set aside.
- Toast the pine nuts on a medium high heat in a frying pan (cast iron works well for this), stirring constantly, until they start to brown. Then remove from the pan to a small dish and set aside.
In a medium size mixing bowl, mash the avocados.
- Add the lemon juice, lime juice, vinegar. Stir.
- Press the garlic into the bowl (use a garlic press, or grating with a zester will work).
- Add the Greek yogurt, salt, curry powder. Mix well.
- Add the finely chopped onion, and cilantro. Mix well. Add the cooled orzo to the avocado mixture and stir until combined.
- Garnish with the pine nuts.
Best if you chill this in the refrigerator 1-2 hours before serving so the flavors have time to develop.