Cucumber Salad with Orzo, Dill, and Lemon
Delicious cucumber salad is loaded with orzo, red pepper, and kalamata olives tossed in a refreshing lemon dill dressing.
Servings 8 side dish servings
Calories 137kcal
Ingredients
- 2 large English Cucumbers (or 3 -4 regular cucumbers, quartered long-ways and then cut into 1/4 inch pieces)
- 1 red pepper (seeded and diced)
- 1 cup uncooked orzo (can use whole wheat or gluten free)
- 1/4 cup finely chopped red onion
- 1/2 cup halved kalamata olives
Dressing
- 2 Tbsp. olive oil
- 3 Tbsp. lemon juice
- 1 tsp. minced garlic
- 1 1/2 Tbsp. minced fresh dill
- 1/4 tsp. salt
- 1/8 tsp. fresh cracked black pepper
- 1 tsp. Dijon mustard
- 1/2 tsp. honey or agave
Instructions
- Cook orzo al dente per package instructions. Drain but DO NOT rinse with cold water.
- Stir cucumbers, red pepper, onion, and kalamata olives into orzo.
- Add all dressing ingredients into a small container with a lid and shake to mix thoroughly. Pour dressing into bowl with orzo and vegetables and toss to combine.
- Refrigerate salad for at least 3 - 4 hours, preferably overnight.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 217mg | Fiber: 2g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 26.2mg | Calcium: 26mg | Iron: 0.7mg