Ingredients
Scale
- 2 ears of corn, husk removed
- 1/2 pound asparagus, trimmed and sliced
- 1 cup snap peas, trimmed and sliced
- 1 cup orzo or your favorite high-protein pasta
- 3 tbsp extra virgin olive oil
- 1 bunch of chives, thinly sliced
- 2 cups arugula
- 1/4 cup pepitas
- red pepper flakes, optional
- 1 tsp kosher salt
- 4 garlic cloves, minced
- 1 shallot, roughly chopped
- 1 tbsp pepitas
- 1 tsp dijon mustard
- 1 tbsp white balsamic vinegar
- 2 tsp agave syrup (optional)
- zest and juice of 1 lemon
- 1 cup fresh basil leaves, lightly packed
Instructions
- Clean and trim the vegetables. Cut the corn kernels away from the cob. Slice the asparagus into 1/4 inch pieces after trimming.
- Boil a medium pot of generously salted water and cook the orzo until al dente according to package instructions. Drain and transfer to a mixing bowl.
- In a sauté pan, heat 1 tbsp of oil over medium-low heat and cook the corn for 3-4 minutes until lightly charred. Add salt, toss, and sauté for an additional 2 minutes. Combine with the orzo.
- Sauté the asparagus in the same pan with a pinch of salt for 3-4 minutes until bright green. Add to the orzo mix. Then, add snap peas, chives, pepitas, and arugula.
- Add 3 tbsp of oil back to the pan, then sauté garlic and shallot with a pinch of salt for 3-4 minutes until golden. Toast pepitas for 2-3 minutes and remove from heat.
- Transfer the contents to a blender and allow to cool for 5 minutes. Add remaining oil, mustard, vinegar, agave, lemon zest and juice with salt, and blend until smooth.
- Add basil to the blender and blend again until smooth. If too thick, add 2 tbsp of water and blend again. Taste and adjust seasoning if needed.
- Pour the creamy dressing over the salad, mixing well to combine. Adjust seasoning and serve immediately, or chill for later. Garnish with red pepper flakes if desired.
Notes
Fresh herbs enhance the flavor of this salad, so use the best quality basil.
You can customize the salad by adding other vegetables based on your preference.
This dish can be served cold, making it a great option for picnics.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg