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- 1 lime juiced
- ¼ cup rice wine vinegar
- ½ cup cilantro, tightly packed (if you hate cilantro, use parsley)
- ½ jalapeno or red fresno chile, deseeded
- 1 medium-sized shallot
- ¼ teaspoon salt
- ½ teaspoon honey
- 1 tsp olive oil
- 2 cups cooked orzo pasta (or any other kind of small pasta)
- 1 cup cherry tomatoes, halved
- ½ medium-sized purple onion, grilled
- 3 corn cobbs, roasted, charred on the grill, and cutt off cobb
- 1 6-inch piece of cucumber
- cooking spray
- 1 avocado, cut into ½-inch cubes
- ⅛ tsp. salt, more to taste
- In a food processor, add in all dressing ingredients and pulse for 30 seconds (until finely minced).
- Make pasta according to box instructions. Drain and reserve.
- For the corn, preheat oven to 400°F, and roast (in husk) for 15 minutes until it is tender to touch
- Meanwhile, lightly spray the onions with cooking spray. Heat on a hot grill (or grill pan), grill the onions and then char the corn.
- In a large bowl, combine all ingredients and toss with vinaigrette.
- Right before serving, cut up avocado and add to salad.
- Season with salt and pepper if need be.