This cucumber avocado orzo salad is a fresh well balanced salad, made with crisp cucumbers, creamy avocados and a delicious Mediterranean dressing.
My summer quest of eating fresh salads is still going. During the winter months, I was obsessed with making orzo! And now it seems that I have continued with this craze over the summer months. Whenever the weather starts getting warmer, I start cooking on rotation different salads, specifically rice or pasta salads! Thus, it was fair that I had to create one with orzo this year! Orzo is like a mix between the two, as it’s short-cut pasta in the shape of long grain rice.
For this salad, I wanted to keep it light and fresh! I opted for creamy avocados, crisp cucumbers, red onions, fresh dill, chopped pistachios and crumbled feta. Everything then is a tossed in a very typical Mediterranean dressing. The result ended up being a simple salad, that can be enjoyed as a side dish or else as a base to add any of your favourite protein!
FAQs
How to serve this orzo salad?
I like to prepare a huge batch of this salad to have on hand, as I find that if I let it sit for a bit the flavours become so much better! I like to add this salad as a side dish to my dinners, I also like to serve it during BBQs or sometimes I just make it and it as a main course with chopped grilled chicken.
How to store the salad?
Store this salad in an airtight container in the fridge for not more than 3 days. You can add a drizzle of olive oil to bring it back to its original texture. Do not keep too much in the fridge as it will get all clumpy.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to received the recipe updates straight to your mailbox!
Cucumber Avocado Orzo Salad
Ingredients
- 200 g orzo pasta
- 1 large diced cucumber
- 1 diced avocado
- ½ diced small red onion
- 50 g roasted and chopped pistachios
- Fresh dill
- 80 g crumbled feta cheese
Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 minced garlic clove
- 1 tsp salt
- 1 tsp honey
Instructions
- In a large pot, cook the orzo in salted water according to the instructions on the package. Drain and rinse under cold water. Set aside.
- While the pasta is cooking, whisk together the olive oil, lemon juice, garlic, honey and salt.
- Gently toss together the cooked orzo, avocado, cucumber, pistachios, dill, red onion and the dressing.
- Top with the crumbled feta on top. Adjust seasoning as needed.
Leave a Reply