Lemony orzo and seafood salad
Uncooked whole wheat orzo
Frozen seafood mix
16 oz, (1 pound bag), any combination of shrimp, calamari, scallops, mussels, clams, or crabmeat
Fresh cherry tomato(es)
2 cup(s), preferably heirloom variety, halved or quartered
Uncooked red onion(s)
½ cup(s), sliced, diced
1 tbsp(s), drained and chopped
½ item(s), zest finely grated and lemon juiced
4 cup(s), baby variety, or lightly packed micro greens
- Cook orzo according to package directions. Drain and rinse under cold running water until cool. Drain again and toss with 1 teaspoon oil.
- Meanwhile, bring large pot of water to boil. Add seafood and cook just until opaque in center, about 2 minutes. Drain and rinse under cold running water until cool. Drain again and transfer to large bowl. Add tomatoes, onion, capers, lemon zest and juice, pepper, orzo, and remaining 2 teaspoons oil; toss to coat. Serve over lettuces.
- Serving size: 1 3/4 cups seafood salad and 1 cup lettuce