This tasty gluten-free side dish features a delicious combination of early spring vegetables with a zesty lemon dressing.
There is something really remarkable about the first weeks of spring.
As plants start to bloom and turn green again, you can almost sense an energy of anticipation permeating through the air.
For me, that anticipation definitely has to do with the bounty of fresh vegetables about to come from the fields.
After months of surviving on squash and root vegetables, how can one not be excited?
So spring was the simple inspiration for this simple salad.
It brings together some of the first vegetables to start appearing at the farmers market–asparagus, radishes, and peas–and combines them with cassava orzo to make a hearty dish.
I recently discovered cassava orzo on one of my shopping excursions, and I’ve found it makes a great Paleo and grain-free pasta substitute for a variety of uses.
Everything is tied together with a lemon dressing that adds some zesty flavor.
Ingredients
For this recipe you’ll need:
- cassava orzo: I’m a big fan of Jovial Cassava Orzo but feel free to substitute with any other gluten-free orzo that you enjoy
- asparagus: about one pound of asparagus cut into 2-inch pieces
- English peas: 1 cup of shelled English peas. Either fresh or frozen peas will work.
- radishes: a small bunch of sliced red radishes. Make sure to save your radish greens for another use!
- green onions: three green onions or one large spring onion
- fresh mint
- fresh flat-leaf parsley
- pea shoots: these are totally optional, but they make a delightful garnish
- lemon juice
- lemon zest
- extra virgin olive oil
- raw honey
- ground cumin
- garlic
- Kosher salt
How to Make Cassava Orzo Salad with Asparagus and Peas
Step 1: Blanch the peas and asparagus
Pour 3 quarts of water into a large pot. Sprinkle in one teaspoon of Kosher salt and bring it to a rolling boil.
While the water is coming to a boil, fill a separate bowl with ice water.
Once the water is boiling, add the peas and asparagus to the pot and set a timer for 1 minute. We are aiming to get the vegetables tender but still crisp, so watch things carefully.
When the timer goes off, use a slotted spoon to immediately transfer the vegetables to the ice bath.
Once the vegetables have fully cooled, drain them and place them in a large mixing bowl.
Step 2: Prepare the Orzo
Return the pot of water to a boil, then stir in the orzo.
Cook the orzo for about 14 minutes, stirring often, until it is just tender.
You definitely want to stir it every couple of minutes, because I’ve found it will start to stick to the bottom of the pot.
Drain the orzo well, then place it in the bowl with the asparagus and peas.
Step 3: Mix the Dressing and Combine
In a small mixing bowl, whisk together some lemon juice, lemon zest, minced garlic, honey, cumin, and salt.
Start whisking and slowly drizzle in the olive oil.
Add the sliced radishes, green onions, mint, and parsley to the bowl with the orzo, asparagus, and peas.
Pour in the dressing and lightly toss everything together until it is well combined. Garnish the salad with some pea shoots if desired before serving.
Serving Suggestions
You can serve the salad either warm or at room temperature.
It also makes a great side dish for:
- Curried Lamb Kebabs
- Grilled Chicken
- Broiled or grilled whitefish
- Grilled Shrimp
Storage
Store the salad in an air-tight container in the refrigerator for up to three days.
Allow it to come to room temperature before re-serving.
More Spring Recipes
Cassava Orzo Salad with Asparagus, Peas, and Radishes
Ingredients
- 2 teaspoons Kosher salt divided
- 1 pound asparagus woody ends trimmed and cut into 2-inch pieces
- 1 cup shelled English peas fresh or frozen
- 8 ounces cassava orzo
- 1 cup sliced radishes
- 3 green onions thinly sliced
- 1/4 cup fresh mint leaves finely chopped
- 1/4 cup flat-leaf parsley finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon raw honey
- 1 clove garlic minced
- 1.5 teaspoons ground cumin
- 1 teaspoon lemon zest
- 1 teaspoon Kosher salt
- 1/3 cup extra virgin olive oil
- 1 cup pea shoots optional
Instructions
- Bring 3 quarts of water plus one teaspoon of salt to a roiling boil in a large pot. While to water is coming to a boil, prepare a separate bowl with ice water.
- Once boiling, add the asparagus and peas to the pot and cook for one minute. Using a slotted spoon, immediately transfer the vegetables to the bowl of ice water. Allow the vegetables to cool, then drain and set aside.
- Return the pot of water to a boil, then add the orzo. Cook for about 14 minutes, stirring often, until the orzo is just tender. Drain the pot, then transfer the orzo to a large bowl. Add the asparagus, peas, radishes, green onions, mint, and parsley to the bowl.
- Whisk the lemon juice, honey, garlic, cumin, and salt together in a small mixing bowl.
- Drizzle the dressing over the orzo and vegetables, then gently toss until well combined. Garnish with peas shoots if desired. Serve the salad warm or at room temperature.
Nutrition
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