Orzo Salad with Starfruit Salsa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Servings: 4 people
1 starfruit, half diced, the other half sliced for garnish
1 mango, diced
1 kiwi, diced
1/4 cup diced red onion
1/3 bunch cilantro, chopped
2 large jalapenos, finely diced
1/2 lime, juiced
1 teaspoon sugar
1 16oz box orzo
24 medium sized shrimp (or for a vegan version, substiture with one can of rinsed black beans)
1 1/2 limes, juiced
1/4 cup extra virgin olive oil
2 teaspoons sugar
2/3 bunch cilantro, chopped
1/2 cup diced red onion
salt and pepper to taste
Combine all starfruit salsa ingredients in a bowl and set aside.
Cook orzo according to package instructions, drain, rinse in cold water and drain again.
In a large bowl combine olive oil, lime juice and sugar and whisk to combine.
Add in orzo, shrimp (or black beans), red onion and cilantro and toss to combine.
Season with salt and pepper to taste.
Salad can be served with the salsa and orzo salad tossed together or can be served deconstructed.
If you are making these salads ahead of time for a picnic or lunches, I would suggest packaging the shrimp separately as the lime juice will continue to cook the shrimp.