Ingredients
Scale
- 1 1/4 pound Large Shrimp, peeled and deveined
- 1 1/2 teaspoons Extra Virgin Olive Oil
- 1/4 teaspoon Lemon Zest
- 1 small clove Garlic, minced
- 1/8 teaspoon Salt
- 1/8 teaspoon Pepper
- 1 pound Asparagus, tough ends removed and sliced 1 1/2″ on diagonal
- 1 1/2 teaspoons Extra Virgin Olive Oil
- 1/4 teaspoon Lemon Zest
- 1 small clove Garlic, minced
- 1/8 teaspoon Salt
- 1/8 teaspoon Pepper
- 1 cup Extra Virgin Olive Oil (for dressing)
- 1/2 cup Fresh Squeezed Lemon Juice
- 2 tablespoons Water
- 1 clove Garlic, minced
- 1 tablespoon Fresh Dill, minced
- 1 tablespoon Fresh Basil, minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 16 ounces Orzo
- 1 whole Red Bell Pepper, seeded and diced
- 14 ounces Artichoke Hearts in Water, chopped bite size
- 1/2 cup Kalamata Olives, pitted
- 1/4 cup Sun-Dried Tomatoes in Olive Oil, chopped
- 4 whole Green Onions, sliced
- 2 cups Arugula or Baby Kale, chopped
- 3/4 cup Feta Cheese, crumbled
- 2 tablespoons Fresh Dill, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the orzo until al dente (about 8–10 minutes). Drain and rinse under cool water to stop cooking.
- Toss the shrimp with 1 1/2 tsp olive oil, 1/4 tsp lemon zest, 1 minced garlic clove, 1/8 tsp salt, and 1/8 tsp pepper.
- Heat a skillet over medium-high heat. Cook the shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.
- Toss asparagus with 1 1/2 tsp olive oil, 1/4 tsp lemon zest, 1 minced garlic clove, 1/8 tsp salt, and 1/8 tsp pepper. Sear or roast until bright green and tender-crisp (about 3–5 minutes in a hot skillet or 8–10 minutes at 425°F).
- Whisk together the dressing: 1 cup olive oil, 1/2 cup lemon juice, 2 tbsp water, 1 minced garlic clove, 1 tbsp minced dill, 1 tbsp minced basil, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust salt or lemon.
- In a large bowl, combine the cooked orzo, red bell pepper, artichoke hearts, Kalamata olives, sun-dried tomatoes, green onions, arugula (or kale), and half the feta and dill.
- Pour the dressing over the salad and toss to coat evenly. Fold in the shrimp and asparagus. Top with the remaining feta and chopped dill.
- Chill for 15–30 minutes before serving for the flavors to mellow and blend. Serve cold or at room temperature.
Notes
Use cold water rinse on the orzo to prevent overcooking. Store dressing separately for better texture if made ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Sautéing, Boiling
- Cuisine: Mediterranean
- Diet: Gluten-Free, Dairy-Optional