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Marinated Tomato and Avocado Salad

Marinated Tomato and Avocado Salad

with Orzo

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A quick marinade with white wine vinegar and garlicinfuses flavor and tang into tomatoes in this refreshing orzo salad. Pumpkin seeds and chickpeas add heartiness, while avocado gives the salad a silky finish

Tags:Vegan
Allergens:Wheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Tomato

1 unit

Avocado

1 bunch

Basil

2 clove

Garlic

2 tablespoon

White Wine Vinegar

6 ounce

Orzo Pasta

(ContainsWheat)

1 box

Chickpeas

1 ounce

Pepitas

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3564.768 kJ
Calories852 kcal
Fat31 g
Saturated Fatnull g
Carbohydrate111 g
Sugarnull g
Dietary Fiber23 g
Protein33 g
Sodiumnull mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Pot
Strainer
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of water with a large pinch of salt to a boil. Cut the tomato into 1-inch cubes and toss into a medium bowl. Smash the garlic cloves with the side of your knife and add it to the tomatoes along with the white wine vinegar. Season with salt and pepper and set aside to marinate.

2

Add the orzo to the boiling water and cook for 6-7 minutes, until al dente. Drain and rinse under cool water.

3

Meanwhile, drain and rinse the chickpeas. Thinly slice the basil. Halve, pit, and cube the avocado.

4

Toss the orzo in a large bowl with the chickpeas, avocado, 1 tablespoon olive oil, and half the basil. Season with salt and pepper.

5

Serve the orzo topped with the marinated tomatoes (don’t forget to discard the garlic cloves!) and sprinkled with the pepitas and remaining basil. Enjoy!