Summer Lemon Orzo Salad
A refreshing and light salad perfect for summer, featuring tender orzo, succulent shrimp, and a zesty lemon dressing.
Equipment
- Large pan
- Mixing bowl
- small bowl or jar for dressing
- pot for boiling
Ingredients
- 18 medium shrimp thawed, peeled + deveined, approximately 454g
- ½ cup orzo dry, approximately 100g
- 1 large zucchini cut into 1/2-inch half-moons, approximately 200g
- 2 Tbsp olive oil divided, approximately 30ml
- 4 cups baby arugula approximately 120g
- ⅓ cup feta cheese crumbled, approximately 50g
- 2 Tbsp olive oil for dressing, approximately 30ml
- ½ lemon juice (reserve zest for topping salad)
- 1 Tbsp white wine vinegar approximately 15ml
- 2 cloves garlic minced
- ½ tsp dijon mustard approximately 2.5g
- ¼ tsp honey approximately 1.25g
- Salt + pepper to taste
Instructions
- Start by boiling a pot of water and adding the orzo to cook it until it's al dente. You will know it is ready when it is tender, but still has a bit of a bite. Make sure to watch it closely to avoid overcooking, which can lead to a sticky mess.
- While the orzo cooks, heat 1 Tbsp of olive oil in a pan and toss in the zucchini. Cook until the zucchini is slightly golden and tender, which should take a few minutes. Watch for undercooking, as you want a nice sear without being raw.
- In the same pan, add the shrimp and let them sizzle until they turn pink and opaque. This will only take a couple of minutes per side, so keep an eye on them. Overcooked shrimp can get rubbery quickly.
- In a small bowl, whisk together 2 Tbsp olive oil, lemon juice, minced garlic, dijon mustard, white wine vinegar, and honey. The dressing should smell fresh and fragrant. Taste and adjust with salt and pepper to your liking.
- In a large bowl, mix the cooked orzo, sautéed zucchini, and shrimp. Add the baby arugula and crumbled feta, then drizzle the dressing over everything. Gently stir it all up without smashing the ingredients.
- Transfer your salad to a serving dish and sprinkle the reserved lemon zest over the top. Serve immediately to keep the arugula fresh and crisp.
Notes
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips: Toss the cooked orzo in olive oil to prevent sticking. If shrimp seems rubbery, only cook for 1-2 minutes per side to keep it tender. To maintain freshness, add the dressing just before serving.
Reheating Instructions: This salad is intended to be served cold and does not require reheating.
Serving Suggestions: Serve with grilled chicken for a complete meal. Pair with a chilled white wine for summer evenings. Offer as a side for barbecued steaks or burgers.
Recipe Variations: For a vegan option, substitute the shrimp with chickpeas and omit honey, using maple syrup instead. Consider adding sautéed tomatoes for extra flavor or incorporating different seasonal vegetables like asparagus.