Deconstructed Guacamole Orzo Salad


  • 1 cup orzo
  • 15 oz. beef or vegetable broth
  • 1 cup water
  • 1/4 cup cilantro, chopped
  • 2 green onions, sliced thin
  • 1/2 small tomato, seeded and chopped
  • Salt and pepper, to taste
  • 1 tbsp. olive oil
  • 1 lime, juiced
  • 1 avocado, cut into chunks

Heat broth and water in a small saucepan. Add orzo, and cook according to package directions. Drain and set aside.

Meanwhile, combine cilantro, onions, tomato, salt, pepper, olive oil and lime in a bowl. Once orzo is cooled, add to mixture and stir to combine. Allow to chill in the refrigerator for 1-2 hours. Before serving, add avocado chunks.

by The Savvy Kitchen