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Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing Delight

This Grilled Corn Orzo Salad with Scallion Dill Dressing brings summer flavors to your table, perfectly combining orzo, grilled corn, and a creamy dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 1 cup Orzo can substitute with gluten-free grains like quinoa
  • 2 ears Corn fresh sweet yellow or frozen charred corn
  • 4 stalks Scallions white and green parts separated; sautéed shallots as a substitute
  • 1 cup Edamame can replace with fava beans or white beans
  • 1 cup Artichoke Hearts jarred marinated hearts preferred
For the Dressing
  • 1/4 cup Avocado Oil or any neutral oil
  • 1 whole Lemon for juice and zest
  • 2 tablespoons Miso Paste or nutritional yeast mixed with salt
  • 1 teaspoon Dill fresh herbs preferred
  • 1 teaspoon Oregano fresh or dried
For Serving
  • 2 cups Arugula can substitute with spinach or baby kale
  • 1/4 cup Vegan Parmesan optional; or use nutritional yeast

Equipment

  • Large pot
  • grill or grill pan
  • Medium skillet
  • Blender
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Cook the orzo in salted boiling water for 8-10 minutes until al dente, then drain and cool in a mixing bowl.
  2. Preheat the grill and grill the corn for 10-12 minutes, turning until charred, then cool and cut kernels off.
  3. Sear the white parts of the scallions in a skillet with avocado oil for 1-2 minutes, add garlic and sauté for 2-3 minutes until golden.
  4. Blend cooled scallions, garlic, lemon zest, juice, vinegar, avocado oil, miso paste, and salt until creamy.
  5. In the bowl with orzo, combine grilled corn, green scallion parts, artichoke hearts, edamame, oregano, and arugula; pour dress over and toss.
  6. Serve immediately or chill for 30 minutes before serving, topping with vegan parmesan if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 250mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 70mgIron: 3mg

Notes

The salad is best enjoyed cold or at room temperature. Fresh ingredients enhance the taste, especially sweet corn when in season.

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