Description
This Strawberry Avocado Orzo with Honey Basil Vinaigrette is a refreshing and flavorful salad that combines the sweetness of strawberries, creaminess of avocado, and tangy vinaigrette for a perfect summer dish.
Ingredients
Units
Scale
For the Salad:
- 1 cup dry orzo pasta
- 1 cup fresh strawberries, sliced
- 1 ripe avocado, diced
- 2 cups baby spinach
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
For the Honey Basil Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the Orzo: Cook the orzo according to package instructions until tender, about 8–10 minutes. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine cooked orzo, strawberries, avocado, spinach, red onion, feta cheese, and chopped basil.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, honey, lemon juice, basil, Dijon mustard, salt, and black pepper.
- Toss and Serve: Pour the vinaigrette over the salad and toss gently until evenly coated. Serve immediately or chill for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Tossing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 8g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 8mg
