Avocado Curry Orzo Salad
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.
Servings: 4
Ingredients
- ¾ 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
- ¼ cup Plain Greek Yogurt
- ½ tsp Kosher Salt
- 4 ½ tsp Curry Powder
- ½ small Sweet Onion, finely diced
- 2 Tbsp Cilantro, finely chopped
Instructions
- 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.
Notes
Best if you chill this in the refrigerator 1-2 hours before serving so the flavors have time to develop.
Nutrition
Calories: 223kcal
