Marinated Tomato and Avocado Salad
with Orzo
A quick marinade with white wine vinegar and garlicinfuses flavor and tang into tomatoes in this refreshing orzo salad. Pumpkin seeds and chickpeas add heartiness, while avocado gives the salad a silky finish
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
1 unit
Avocado
1 bunch
Basil
2 clove
Garlic
2 tablespoon
White Wine Vinegar
6 ounce
Orzo Pasta
(Contains Wheat)
1 box
Chickpeas
1 ounce
Pepitas
Not included in your delivery
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Bring a large pot of water with a large pinch of salt to a boil. Cut the tomato into 1-inch cubes and toss into a medium bowl. Smash the garlic cloves with the side of your knife and add it to the tomatoes along with the white wine vinegar. Season with salt and pepper and set aside to marinate.
Add the orzo to the boiling water and cook for 6-7 minutes, until al dente. Drain and rinse under cool water.
Meanwhile, drain and rinse the chickpeas. Thinly slice the basil. Halve, pit, and cube the avocado.
Toss the orzo in a large bowl with the chickpeas, avocado, 1 tablespoon olive oil, and half the basil. Season with salt and pepper.
Serve the orzo topped with the marinated tomatoes (don’t forget to discard the garlic cloves!) and sprinkled with the pepitas and remaining basil. Enjoy!
