High-Protein Orzo Pesto Salad Recipe
This High-Protein Orzo Pesto Salad is a vibrant, nutrient-packed dish combining tender grilled zucchini, protein-rich beluga lentils, and creamy avocado with a fresh homemade walnut pesto dressing. Light yet satisfying, it makes a perfect lunch or side salad that’s bursting with flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Grains
- 1 zucchini, sliced into 0.5 inch (1.5 cm) thick pieces
- 4 cups baby spinach
- 1.5 cups orzo, cooked
- 200 g cherry tomatoes, halved
- 1 avocado, diced
- 2 cups beluga lentils, cooked
Walnut Pesto Dressing
- 1/2 cup fresh basil leaves
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove
- 1/8 cup walnuts (plus 4 walnuts chopped, for salad garnish)
Other
- Salt and pepper, to taste
- 1 tsp olive oil (for grilling zucchini)
Instructions
- Grill the zucchini: Heat a pan over medium heat and add 1 tsp olive oil. Place the zucchini slices in the pan and grill each side for 2 to 3 minutes until they are tender and have a nice grilled color.
- Prepare the walnut pesto dressing: In a small blender, combine fresh basil, olive oil, lemon juice, garlic clove, and walnuts. Blend until smooth and creamy to create a flavorful walnut pesto dressing.
- Assemble the salad: In a large serving bowl, mix together the baby spinach, cooked orzo, cooked beluga lentils, diced avocado, halved cherry tomatoes, grilled zucchini slices, and chopped walnuts. Drizzle the walnut pesto dressing over the salad.
- Season and serve: Toss gently to combine all ingredients and evenly coat them with the dressing. Adjust salt and pepper to your taste. Serve immediately and enjoy this fresh, high-protein salad.
Notes
- Cook the orzo and beluga lentils ahead of time and store them in the refrigerator to speed up meal prep.
- For a nut-free option, substitute walnuts in the pesto with pumpkin seeds or sunflower seeds.
- Add a sprinkle of feta or goat cheese for extra creaminess if dairy is acceptable.
- Leftover salad can be stored in an airtight container in the fridge for up to 2 days, but avocado may brown over time.
- To make this salad vegan, ensure the pesto contains only plant-based ingredients as listed.
Keywords: high-protein salad, orzo salad, pesto salad, vegetarian, healthy lunch, grilled zucchini, beluga lentils, walnut pesto
