Ingredients
Scale
- 1 cup orzo
- 3 ears of corn
- 1 bunch green scallions
- 5 garlic cloves
- Zest and juice of 1 medium lemon
- 1 tbsp white grape juice vinegar
- 1/4 cup extra virgin olive oil
- 12 oz frozen edamame
- 1/4 cup marinated artichoke hearts
- 3 cups baby arugula
- Fresh dill
- Fresh oregano
Instructions
- Cook the orzo in salted boiling water until al dente, then drain and cool.
- Grill the corn on medium heat for about 10-12 minutes until charred. Let cool before cutting off kernels.
- Sear white parts of scallions on grill pan; sauté garlic in avocado oil until fragrant.
- Blend sautéed garlic, seared scallions, lemon zest & juice, vinegar, olive oil, miso paste, and salt until smooth. Add dill last and blend again.
- In a large bowl, combine corn kernels, scallions, artichokes, edamame, oregano, red pepper flakes (if using), arugula, and orzo. Pour dressing over and mix thoroughly.
- Serve immediately or chill for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg