Orzo and Kale Salad

Experience the refreshing and nutritious blend of vibrant vegetables combined with soft, delicate orzo and a zesty dressing. This Orzo and Kale Salad is the perfect summer dish for a healthy, light meal or an excellent side for your favorite protein.

Ingredients

Orzo and Salad:
🍝 1 cup of orzo (cook according to package directions)
🥬 1 bunch of kale
🫒 1 tablespoon extra virgin olive oil
🍅 1 large tomato
🥒 1 cucumber
🧅 1 small red onion
🥫 1 can of chickpeas (drained and rinsed)

Salad Dressing:
🫒 1/2 cup extra virgin olive oil
🍋 Juice of 1 large lemon
🍶 4 tablespoons balsamic glaze
🧂 1 teaspoon salt
🌿 1/2 teaspoon oregano
🧄 1/2 teaspoon garlic powder
🌶️ 1/2 teaspoon black pepper

Instructions

1- Prepare the Orzo:

• Cook the orzo according to the directions on the package. Once cooked, drain and rinse under cold water. Set aside to cool.

2- Prepare the Kale:

• Strip the kale leaves from the stems. Wash and finely chop the leaves.
• Place the chopped kale in a large bowl, add 1 tablespoon of extra virgin olive oil, and massage the leaves gently. This helps soften them and enhances tenderness.

3- Combine Salad Ingredients:

• To the massaged kale, add the cooled orzo, diced tomatoes, sliced cucumber, chickpeas, and finely sliced red onion.

4- Make the Dressing:

• In a separate bowl, whisk together 1/2 cup of extra virgin olive oil, the lemon juice, balsamic glaze, salt, oregano, garlic powder, and black pepper until well combined.

5- Dress the Salad:

• Pour the prepared dressing over the salad ingredients. Toss well to ensure everything is evenly coated.

6- Serve and Enjoy:

• Let the flavors meld for a few minutes, then serve as a refreshing main or side dish.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories per Serving: Approximately 320
Proteins: 9g
Fats: 34g
Carbohydrates: 50g
Equipment: Large pot, large bowl, whisk, colander

Cooking Tips

• For added protein, pair this salad with grilled chicken, shrimp, or your favorite plant-based protein.
• To add a little crunch, sprinkle some toasted pine nuts or seeds before serving.
• This salad can be made ahead of time and stored in the refrigerator for up to two days.

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Orzo and Kale Salad