Lemon-dill Orzo Salad

Ingredients

Nice summery side salad, great as a side. Serve with grilled meats, seafood, or serve on its own.

Orzo

250G Orzo

Cook orzo in salted boiled water. Once cooked, remove from heat, transfer to a bowl with cold water to stop the cooking process. Add olive oil to coat well, to prevent orzo from sticking to each other.

Set Aside.

Sautéed Zucchini:

1 cup onion (medium dice)

1/2 cup zuchinni (medium dice)

2 cloves garlic (sliced)

On medium-high heat, saute in 3 tbsp olive oil, season with salt and pepper.

Cook for about 6-8 minutes until onions and zucchini develop a little bit of colour.

Pull off of heat, set aside. It may help to transfer to a different bowl or plate, which should stop the cooking process.

Lemon Dill Dressing:

1 tbsp capers

1 lemon (juiced and zested)

1 ½ tbsp mustarD

Directions

5 tbsp mayonaise

2 tbsp olive oil

1 bunch dill (chopped)

lemon zest

Add capers and lemon juice to a large mixing bowl. Break capers down with the back of a spoon. Or do a rough chop before adding them to the bowl.

add mustard, mayo, olive oil, lemon zest, mix thoroughly, no clumps.

add dill last. If dill is added too early, it could affect the smoothness of the dressing

Salad Toppings:

cooked zucchini mixture

1 cup red onion (medium dice)

2 roma tomatoes (medium dice)

1 cup cucumber (medium dice)

4 green onions (sliced)

2 handfuls of baby spinach

Add zuchini mixture, red onion, tomatoes, cucumber, green onions, orzo to the mixing bowl with the salad dressing. Mix well!

add the spinach to the bowl, mix well!