I have been really bad about making time to post salads lately. It all started when I was out of town for work. My list of un-posted salads is snowballing out of control. I think I may have to cut my losses and just move on. And with our new schedule there are 4 new salads a week. There is no way I can keep up with this. My plan from here on out is to post one salad per week.
This one is from last week, but it was really good and the picture came out nice so this is the last salad from the past that I will share. This salad is really green. It’s simple to prepare, especially if you get lazy and just buy pre-cut broccoli from Trader Joe’s. I tend to stay away from these bagged veggies, but I’ll admit it did save a lot of time. I was surprised that Trader Joe’s didn’t have sprouts. But I did find them at Safeway.
This recipe is adapted from Heidi S. I used a lot less ingredients than her, but I don’t think it was missing much.
Ingredients
makes 5 servings
- 1 cup dried orzo pasta
- 2 medium heads of broccoli, cut into small pieces
- a small handful of sprouts
- 4 small cucumbers, cut into small pieces
- 1 medium avocado, sliced into small pieces
- 1/4 cup feta, crumbled
Dressing:
- 1 small clove of garlic, chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
Bring a large pot of water to a boil. Boil the orzo per package instructions. Just as the orzo is done, add the raw cut broccoli to the boiling water and cook for 30 seconds. You will see the broccoli turn bright green. Drain the orzo and broccoli together, rinse with cold water.
Whisk together the garlic, lemon juice, olive oil, and more salt (if needed) into the dressing.
When you are ready to serve the salad toss the orzo, broccoli, cucumber, sprouts and feta with the dressing. Cut avocado just before serving to avoid it turning brown. An easy way to cut the avocado into pieces is to do it right in the shell. This video shows it nicely, and makes a good safety suggestion to use a butter knife, which I have never thought of doing. Plate each salad and top each with several pieces of avocado.
