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Spring Orzo Salad with Peas and Lemon Vinaigrette
Ingredients
  • subheading: For the Salad:
  • 1 ½ cups (300 g) dry orzo*
  • 1 tablespoon salt
  • 1 ½ cups (220 g) fresh peas*
  • 5 to 6 red radishes, thinly sliced
  • ½ bunch parsley, chopped
  • ¼ cup (7 g) mint , thinly sliced
  • ½ cup (45 g) slivered almonds
  • subheading: For the Lemon Vinaigrette:
  • ¼ cup (60 ml) extra virgin olive oil
  • Juice of 1 lemon (2 to 3 tablespoons)
  • 1 clove of garlic, crushed
  • ¾ teaspoon sea salt
  • Black pepper, to taste
  • Optional: zest of 1 lemon (for a stronger lemon flavor)
Steps
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