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Grilled Corn Orzo Salad with Scallion Dill Dressing

Grilled Corn Orzo Salad with Scallion Dill Dressing

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Celebrate the flavors of summer with this vibrant Grilled Corn Orzo Salad featuring a creamy Scallion Dill Dressing. This colorful dish combines sweet, charred corn and nutrient-rich edamame, all tossed with fresh arugula and a zesty dressing that enhances every bite. Perfect for summer barbecues, potlucks, or as a light dinner option, this salad is not only visually appealing but also packed with wholesome ingredients that your family will love. Easy to prepare and customizable to suit your tastes, it can be enjoyed warm or chilled, making it an ideal choice for any occasion.

Ingredients

Scale
  • 1 cup orzo
  • 3 ears of corn, husked
  • 1 bunch green scallions
  • 12 oz frozen edamame
  • 3 cups baby arugula
  • 1/4 cup extra virgin olive oil
  • Zest and juice of 1 medium lemon
  • 1 tbsp white grape juice vinegar
  • 1/4 cup fresh dill
  • 2 tsp avocado oil
  • 5 garlic cloves
  • 1 tsp yellow or white miso paste
  • 1/4 cup marinated jarred artichoke hearts, roughly chopped
  • 1 tbsp fresh oregano leaves
  • 1/41/2 tsp red pepper flakes (optional)
  • Shaved vegan parmesan (optional)

Instructions

  1. Cook the orzo in salted boiling water until al dente. Drain and place in a large bowl.
  2. Grill corn on medium heat until charred. Cool and cut kernels off the cob.
  3. Sear white parts of scallions and garlic in avocado oil until tender.
  4. In a blender, combine sautéed garlic, scallions, lemon zest, juice, vinegar, olive oil, miso paste, and salt; blend until smooth. Stir in fresh dill.
  5. In the bowl with orzo, add corn kernels, remaining scallions (sliced), artichokes, edamame, oregano, optional red pepper flakes, and arugula. Pour dressing over salad and toss to combine.
  6. Serve immediately warm or chill before serving.

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