Cassava Orzo Salad with Asparagus, Peas, and Radishes
This tasty gluten-free side dish features a delicious combination of early spring vegetables with a zesty lemon dressing.
Servings 6
Calories 305kcal
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
Calories: 305kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1187mg | Potassium: 501mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1565IU | Vitamin C: 56mg | Calcium: 80mg | Iron: 4mg