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How about something healthy to start off May? I recently made this Broccoli Orzo Salad and it’s a great way to get your broccoli and avocados!

photoI’m not sure why the orzo in my picture looks purple, I assure you it is not really that color!

I adapted the recipe I found in this cookbook: http://www.amazon.com/Super-Natural-Every-Day-Well-Loved/dp/1580082777


  • 1 1/2 c. whole wheat orzo
  • 5 cups broccoli, cut into florets
  • 3 cloves garlic
  • 3/4 c. walnuts, toasted and then cooled
  • 1/3 c. Parmesan cheese
  • Juice of one lemon
  • 1/4 c. olive oil
  • avocado

Cook the orzo in salted, boiling water. Before draining, reserve 1 c. cooking liquid, then drain pasta and set aside. Steam the broccoli until just cooked-it should be a bright green. Drain broccoli and run cool water over strainer to stop the cooking process. Take half the broccoli (cooked) and combine it with the garlic, Parmesan cheese, lemon juice and nuts in a food processor. You are making broccoli pesto. you will need to add some olive oil to the pesto to make it a good consistency. Combine the pesto, orzo and whole, cooked broccoli together. Add reserved pasta cooking liquid as needed, to loosen the mixture up. Add salt as needed. At this point you can refrigerate the salad for later use.

When serving, bring to room temperature. Add diced avocado and combine well. If you are not consuming the whole amount at one time, add the avocado to each serving, as eaten. Otherwise, the avocado will turn brown.