Avocado Orzo Salad with Spicy Buttermilk Dressing

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Avocado Orzo Salad with Spicy Buttermilk Dressing

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

  • 1 cup orzo, dry
  • 1 cup corn, frozen
  • 2 cup cherry tomatoes
  • 3 stalk green onion
  • 15 ounce black beans, canned
  • 1/4 cup buttermilk
  • 3 tablespoon cilantro
  • 3 tablespoon lime juice
  • 2 tablespoon sour cream
  • 2 tablespoon mayonnaise, light
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/8 teaspoon cayenne or red pepper
  • 2 clove garlic
  • 2 medium avocado
  • 1 tablespoon parsley, fresh

Serve With

  • 2 cup raspberries

Instructions

  • Cook orzo according to package directions, omitting salt and fat. Drain and rinse.
  • Allow corn to thaw while prepping remaining veggies. Quarter cherry tomatoes, slice green onions, and rinse and drain black beans; toss all into a large bowl with the orzo.
  • Combine buttermilk, chopped cilantro, lime juice, sour cream, mayo, chili powder, salt, pepper, cayenne (optional), and crushed garlic in a small bowl, whisking to combine.
  • Drizzle over orzo mixture and toss to evenly coat. Dice avocado and chop parsley.
  • Top orzo with avocado and parsley, and serve with raspberries on the side.
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