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Creamy Avocado Orzo Salad


Tips / Substitutes: For a spicier salad, leave some of the seeds in the jalapeno; for a milder version, use half of a pepper or omit it altogether. This could easily be made vegan by leaving out the yogurt and/or subbing unsweetened almond milk.



8 oz (dry) Orzo or other favorite pasta
1 tomato, chopped
1/2 of a red onion, chopped
1 large peach or mango or other sweet fruit, peeled and chopped
1 can black beans, drained and rinsed
1 small bunch of scallions, sliced (about 1/4 C)
Coarse sea salt
Olive Oil


Juice of two limes, about 1/3 C
1 large ripe avocado, peeled and cubed
1 handful of fresh mint or cilantro, chopped
1 jalapeno, seeded and chopped
1/4 C lowfat Greek yogurt
1 TBSP red wine vinegar
1 TBSP honey or sugar
Milk or water (as needed to thin)


  1. Cook pasta according to package directions; drain, toss with a drizzle of olive oil and set aside to cool.
  2. Combine all dressing ingredients in a blender or food processor and process until creamy and smooth, adding milk or water as needed to achieve a thick creamy consistency - like pudding.
  3. Combine tomato, onion, fruit and beans in a large bowl.  Add pasta and dressing and toss to coat.
  4. Add scallions and season to taste with sea salt. 
  5. Refrigerate for at least 15-20 minutes before serving.

Servings: 6

Preparation Time: 20 minutes active, 40 minutes total.

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