Friday, July 25, 2014

Deconstructed Guacamole Orzo Salad

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Guacamole is my favorite type of dip ever. I have a weird obsession with avocados, so I get really excited when people proclaim that they are "good" for me. Yes, I get they are a good type of fat. But what about when you eat 4 of them? Does that still make them good for me? I'd like to think so.
For this salad, I took my standard guacamole ingredients and cut them in chunks to add to cooked orzo. I usually mash them together to make guacamole, but when I leave them semi-whole then add them to orzo, I can pass it as a salad. And salad sounds healthy, so it's a win-win for me! Chill this in the fridge for a couple hours and you have the perfect side dish. Enjoy!

Printable Recipe

  • 1 cup orzo
  • 15 oz. beef or vegetable broth
  • 1 cup water
  • 1/4 cup cilantro, chopped
  • 2 green onions, sliced thin
  • 1/2 small tomato, seeded and chopped
  • Salt and pepper, to taste
  • 1 tbsp. olive oil
  • 1 lime, juiced
  • 1 avocado, cut into chunks
Heat broth and water in a small saucepan. Add orzo, and cook according to package directions. Drain and set aside.

Meanwhile, combine cilantro, onions, tomato, salt, pepper, olive oil and lime in a bowl. Once orzo is cooled, add to mixture and stir to combine. Allow to chill in the refrigerator for 1-2 hours. Before serving, add avocado chunks.

Source: SK Original

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