Strawberry Avocado Orzo with Honey Basil Vinaigrette

Ingredients:

1 cup dry orzo pasta

1 cup fresh strawberries, sliced

1 ripe avocado, diced

2 cups baby spinach

1/4 cup red onion, thinly sliced

1/4 cup crumbled feta cheese

2 tablespoons chopped fresh basil

For the Honey Basil Vinaigrette:

3 tablespoons olive oil

1 tablespoon honey

1 tablespoon lemon juice

1 tablespoon fresh basil, finely chopped

1 teaspoon Dijon mustard

Salt and black pepper to taste

Directions:

Cook the orzo according to package instructions until

tender, about 8–10 minutes. Drain and rinse under cold

water.

In a large bowl, combine cooked orzo, strawberries,

avocado, spinach, red onion, feta cheese, and chopped

basil.

In a small bowl, whisk together olive oil, honey, lemon

juice, basil, Dijon mustard, salt, and black pepper.

Pour the vinaigrette over the salad and toss gently until

evenly coated.

Serve immediately or chill for 10 minutes before serving.

Prep Time: 15 minutes | Cooking Time: 10 minutes |

Total Time: 25 minutes

Kcal: 340 kcal | Servings: 4 servings