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Avocado Curry Orzo Salad

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.

Course Salad
Cuisine Indian
Keyword orzo salad recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 223 kcal
Author Sandy Clifton


  • 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


  1. 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.
  2. 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.
  3. In a medium size mixing bowl, mash the avocados.

  4. Add the lemon juice, lime juice, vinegar. Stir.
  5. Press the garlic into the bowl (use a garlic press, or grating with a zester will work).
  6. Add the Greek yogurt, salt, curry powder. Mix well.
  7. Add the finely chopped onion, and cilantro. Mix well. Add the cooled orzo to the avocado mixture and stir until combined.
  8. Garnish with the pine nuts.

Recipe Notes

Best if you chill this in the refrigerator 1-2 hours before serving so the flavors have time to develop.