I love anything with fresh dill and lemon and these two favorites are paired with whole wheat orzo and shrimp for a light, fresh summer salad. It’s a meal in one bowl. How easy is that!
Shrimp Orzo Salad with Fresh Dill and Lemon
8 ounces whole-wheat orzo
1 pound peeled raw shrimp, cut into bite-size pieces
4 cups sugar snap peas, cut into bite-sized pieces
1/4 cup extra-virgin olive oil plus 1 tablespoon
zest and juice of 1 lemon
1/4 cup finely chopped dill, plus more for garnish
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
- Bring a large saucepan of water to a boil over high heat. Add orzo and cook according to the directions on the box. Drain, rinse and set aside.
- In a saute pan, add 1 tablespoon of olive oil, shrimp and snap peas and cook over medium heat until the shrimp are cooked through and the peas are slightly tender, 3 to 4 minutes.
- Meanwhile, whisk oil, lemon zest and juice, dill, shallot, mustard, salt and pepper in a large bowl.
- Add the orzo, shrimp, and snap peas to the bowl and toss to combine. Serve warm or at room temperature and garnished with more dill, if desired.
Adapted from eatingwell.com