It was spring in Toronto.
This weather is beyond confusing. Even my tulips don’t want to stand to attention today.
But they did look beautiful on Saturday!
This past weekend I went to the market and picked up everything I would need for a delicious salad for the week. My Big Book of Salads has really opened my eyes to the combinations that can be made with a few ingredients. With a few modifications, based on what looked lovely at the market, here it is – Orzo Salad.
Orzo Salad – serves 4
What You’ll Need
- 1 cup uncooked orzo
- 14 heirloom cherry tomatoes
- 3 green onions, greens only
- 1 can of black beans, rinsed and drained
- 1/4 cup 1% buttermilk
- 3 tbsps chopped cilantro
- 3 tbsps fresh lime juice
- 2 tbsps light sour cream
- 2 tbsps low fat mayonnaise
- 1 tsp chili powder
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 2 garlic cloves, crushed
- 1 peeled avocado in wedges or chunks
- 2 tbsps sunflower seeds (unsalted)
- 2 tbsps pumpkin seeds
What To Do
Cook orzo pasta according to the directions on the package. I buy in bulk from the market to eliminate packaging, and simply keep my eye out for when they look tender (taste to make sure!) Quarter the tomatoes, sliver the onions and add to a bowl with black beans. When the pasta is done, add to the mixture.
Combine buttermilk through garlic in a small bowl, whisk and pour on top of the pasta mixture. Stir and serve with avocado and seeds!
Tip: you can add parsley at the end, but I wasn’t a big fan of this flavour, and will omit next time. Cooking is all to your taste, so add or subtract based on that!