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Orzo Kale Salad with Lemon Vinaigrette

Orzo Kale Salad with Lemon Vinaigrette for Fresh Vibrance

This Orzo Kale Salad with Lemon Vinaigrette packs vibrant flavours and nutrition, perfect for meal prep or a quick lunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Dry Orzo Quinoa can be used as a gluten-free alternative.
  • 2 cups Spinach (chopped) Baby spinach or regular works perfectly.
  • 2 cups Kale (chopped) Any type, like lacinato, is ideal.
  • 1/2 cup Shaved Parmesan Use nutritional yeast for a dairy-free option.
  • 1/3 cup Pumpkin Seeds Sunflower seeds can be used as an alternative.
  • 1/2 cup Marinated Olives (sliced) Use your preferred olives or omit.
For the Lemon Vinaigrette
  • 1/2 cup Olive Oil Avocado oil can be used for a different flavor.
  • 3 tbsp Juice from 1 Lemon Always use fresh lemon juice.
  • 1 tbsp Lemon Zest Avoid using bottled lemon juice for freshness.
  • 1 clove Garlic Clove (crushed) Can be substituted with garlic powder.
  • 1 tbsp Honey Maple syrup works as a vegan substitute.
  • 1 tbsp Dijon Mustard Whole grain mustard can also be used.
  • to taste Salt & Pepper Fresh cracked pepper enhances flavor.

Equipment

  • large pot
  • colander
  • Large salad bowl
  • medium mixing bowl
  • whisk
  • Spatula or tongs

Method
 

Step-by-Step Instructions
  1. Cook the Orzo: Bring a large pot of salted water to a rolling boil. Add the dry orzo pasta and cook for 8-12 minutes, or until it's al dente. Drain the orzo in a colander and let it cool for about 10 minutes.
  2. Prepare the Greens: In a large salad bowl, toss the chopped spinach and kale together. Add the cooled orzo once it's at room temperature.
  3. Add Crunchy Elements: Fold in pumpkin seeds and marinated olives into the salad mix, stirring gently until combined.
  4. Make the Lemon Vinaigrette: In a medium bowl, whisk together olive oil, lemon juice, lemon zest, garlic, honey, Dijon mustard, salt, and pepper until smooth.
  5. Dress the Salad: Pour the lemon vinaigrette over the salad mixture and gently toss until evenly coated.
  6. Serve or Store: Serve immediately or refrigerate for up to 3-4 days, keeping the vinaigrette separate until serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 500mgPotassium: 450mgFiber: 6gSugar: 3gVitamin A: 2500IUVitamin C: 80mgCalcium: 150mgIron: 3mg

Notes

For the best flavor, use fresh ingredients and taste to adjust seasoning after adding the vinaigrette.

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