Lemony orzo and seafood salad
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
What’s not to love? Beautiful, delicious, ridiculously quick, and evocative. You can almost smell the lemony saltwater in the air.
Ingredients
Uncooked whole wheat orzo
½ cup(s)
Olive oil
3 tsp(s)
Frozen seafood mix
16 oz, (1 pound bag), any combination of shrimp, calamari, scallops, mussels, clams, or crabmeat
Cherry tomatoes
2 cup(s), preferably heirloom variety, halved or quartered
Red onion
½ cup(s), sliced, diced
Capers
1 tbsp(s), drained and chopped
Lemon
½ wedge(s), zest finely grated and lemon juiced
Black pepper
¼ tsp(s)
Mixed greens
4 cup(s), baby variety, or lightly packed micro greens
Instructions
1
Cook orzo according to package directions. Drain and rinse under cold running water until cool. Drain again and toss with 1 teaspoon oil.
2
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.
3
Serving size: 1 3/4 cups seafood salad and 1 cup lettuce
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