Orzo, Corn, & Avocado Salad

I have been eating this salad for 4 days. It is finally gone and I could not be more sad. Although, I am sure it is better if I lay off it for awhile as I needed an intervention. This pasta salad is basically guacamole salad with orzo and corn. It is amazing and I would recommend making more than you can eat in one sitting as you will want to eat it for days. Now writing about it makes me want to run back to my fridge to see if I have enough of the ingredients to make again. If you like guacamole (if you don't, I have no words) and have made it, this only has a couple more steps. It is the perfect side with any grilled meat, and it's bright flavors make it the perfect meal in itself. Like most salads I love, this one could be made with rice, quinoa, or any pasta shape as well. Add some shredded chicken or black beans and you have a whole meal. You will also need some will power, as not eating the entire bowl of it is really tough. I clearly have none.

Orzo, Corn, & Avocado Salad
Adapted From Cristina's Tuscan Table, 2008 (one of my favorite cookbooks)
serves 8


1 pound orzo
3 tablespoons extra virgin olive oil
1 cup fresh corn (cut kernels straight off 2 ears)
4 avocados
1/2 cup lime juice, divided
7 scallions, sliced in thin rounds
2 tablespoons chopped cilantro (Italian parsley would also work)
zest of 2 limes
salt and pepper to taste


Cook pasta until al dente (just tender, but still has a bite to it). Drain and set aside. 


In a skillet, heat one tablespoon olive oil over high heat, add the corn, and saute until light brown. Set aside to cool. 


Remove skin from the avocados, cube, and drizzle with one tablespoon lime juice to prevent discoloration. 


In a mixing bowl, gently combine cooked orzo, corn, avocado, scallions, cilantro, lime zest, remaining lime juice, remaining 2 tablespoons of olive oil, and salt and pepper to taste, add more lime juice if you like. 


Serve on radicchio leaves or beautiful, ripe tomatoes.


Enjoy! 
xoxo
Erin