Description
Grilled Corn Orzo Salad with Scallion Dill Dressing is a vibrant and refreshing dish perfect for summer gatherings. Bursting with the sweet flavor of grilled corn, fresh herbs, and a creamy scallion dill dressing, this salad is not only visually appealing but also packed with nutrients. It’s an ideal side for barbecues or a satisfying plant-based main course for weeknight dinners. Quick to prepare and easy to customize, this delightful recipe will become a staple in your summer meal rotation.
Ingredients
Scale
- 1 cup orzo
- 3 ears of corn
- 1 bunch green scallions
- 12 oz frozen edamame
- 1/4 cup marinated artichoke hearts
- 3 cups baby arugula
- Zest and juice of 1 lemon
- Fresh dill and oregano
- Garlic and avocado oil for grilling
Instructions
- Cook orzo in salted boiling water until al dente. Drain and set aside.
- Grill corn on medium heat until charred on all sides, about 10–12 minutes. Cool and cut kernels off.
- Sear white parts of scallions and garlic on the grill until fragrant, then cool.
- In a blender, combine grilled garlic, scallions, lemon zest, juice, vinegar, olive oil, miso paste, and salt; blend until smooth. Add dill and blend again.
- In a large bowl, mix cooked orzo with corn kernels, sliced scallions, edamame, artichokes, oregano, red pepper flakes (if using), and arugula. Pour dressing over salad; toss to combine.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Grilling, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg