Ingredients
1 1/2 cups orzo pasta
1 lb salmon fillets, skinless and cubed
1 cup chopped cucumber
1 cup halved cherry tomatoes
1/4 cup chopped Kalamata olives
1/4 cup finely chopped red onion
1/4 cup chopped fresh dill
1/4 cup crumbled feta cheese (optional, vegan alternative)
2 tbsp olive oil
2 tbsp plain Greek yogurt
2 tbsp lemon juice
1 garlic clove, minced
Salt and pepper to taste
1 tsp honey or agave syrup
1 tbsp chopped parsley (optional, for garnish)
Instructions
Cook the orzo in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large bowl, whisk together Greek yogurt, lemon juice, minced garlic, honey or agave syrup, chopped dill, and olive oil to create the dressing.
Add the cooled orzo to the dressing and toss to coat.
Add cubed salmon, cucumber, cherry tomatoes, red onion, and olives (and feta if using). Gently mix to combine.
Season with salt and pepper to taste.
Chill for 15-20 minutes to let the flavors meld before serving.
Garnish with chopped parsley and additional dill if desired.
Notes
Salmon can be baked or pan-seared before adding to the salad for extra flavor.
The salad can be assembled in advance and refrigerated up to 24 hours before serving.
For a vegetarian version, substitute salmon with grilled chickpeas or canned chickpeas.
- Prep Time: 20
- Cook Time: 25
- Category: Mediterranean Table
- Method: Stirring/Cooking
- Cuisine: Mediterranean
- Diet: Balanced
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg