Cook the orzo as directed. (I used about 1 cup of a 2 cup bag. If you wish to use the whole bag, just double everything else in the recipe!)
In a mixing bowl, toss together the diced mango, avocado, chopped cilantro with the lime juice and vinaigrette.
When the orzo is cooked through, rinse with cold water. Then add to the mixing bowl and toss together with the mango-avocado mixture. Serve or chill for at least an hour in the refrigerator. Season with salt and pepper to taste.
Optional: Mix in chilled, cooked diced chicken.
Serve Mango-Avocado Orzo Salad as vegetarian meal, side dish or simple lunch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (748g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 440 (48%)|
|Amt Per Serving||% DV|
|Total Fat 48.9g||65 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 24.8g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 82.5mg||25 %|
|Sodium 125.5mg||4 %|
|Potassium 1589.7mg||42 %|
|Total Carbohydrate 122.2g||36 %|
|Dietary Fiber 24.7g||99 %|
|Sugars, other 97.4g|
|Protein 19.6g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 911
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