Ingredients
Scale
- 2 ears of corn, husk removed
- 1/2 pound asparagus
- 1 cup snap peas
- 1 cup orzo or your favorite high-protein pasta
- extra virgin olive oil
- 1 bunch of chives, thinly sliced
- 2 cups arugula
- 1/4 cup pepitas
- red pepper flakes, optional
- kosher salt
- 4 garlic cloves
- 1 shallot, roughly chopped
- 1 tbsp pepitas
- 1 tsp dijon mustard
- 1 tbsp white balsamic vinegar
- 2 tsp agave syrup (optional)
- zest and juice of 1 lemon
- 1 cup fresh basil leaves, lightly packed
Instructions
- Clean and prep the vegetables. Cut the corn kernels from the cob, trim the asparagus, and slice it into 1/4 inch pieces. Trim the snap peas and slice them at a bias.
- Boil salted water in a medium pot, then cook the orzo until al dente according to package instructions. Drain and move to a large mixing bowl.
- In a medium sauté pan, heat 1 tbsp of oil over medium-low heat and cook the corn undisturbed for 3-4 minutes, then add salt and sauté for another 2 minutes. Combine the corn with the orzo.
- In the same pan, sauté the asparagus with a pinch of salt for 3-4 minutes until bright green, then add to the mixing bowl. Mix in the snap peas, chives, pepitas, and arugula.
- Return the pan to the heat, add 3 tbsp of oil, then sauté the garlic and shallots until golden, about 3-4 minutes. Add the pumpkin seeds and toast for 2-3 minutes.
- Transfer the sautéed mixture to a blender and allow to cool slightly. Add oil, mustard, vinegar, agave, lemon zest and juice, and salt. Blend smooth, then add basil and blend again. Adjust thickness with water if needed.
- Pour the dressing over the salad and mix well until everything is coated. Adjust seasoning with salt or lemon to taste. Serve cold or room temperature, optionally topped with red pepper flakes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Fresh ingredients make a big difference in flavor.
For extra protein, consider adding grilled chicken or chickpeas.
This salad can be made in advance; just add the dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Mixing and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg