Salt and pepper(recommend ¼ tsp salt and ⅛ tsp pepper)
Instructions
DRESSING: Combine all dressing ingredients in a jar, shake well, and pop in the fridge until ready to use. Shake again before using. (Can make ahead of time--see Note 3.)
ORZO: Cook orzo in salted boiling water (2 tsp salt in 8 cups water) as per package instructions. Drain, rinse with cold water, and toss with 2 tbsp dressing.
ASSEMBLE: For immediate serving, mix orzo with all salad ingredients, add dressing to taste, adjust seasoning, and serve. If you want to enjoy salad throughout the week, store components separately and assemble as needed to prevent sogginess and avocado browning.
Video
Notes
Note 1: Lemons: We like to zest the lemon with a microplane & juice with this citrus juicer.Note 2:Feta: Add feta as you like it. Begin with 1/2 cup, then add more to personal preference. If using less feta, you might need a bit more salt to compensate.Note 3: Dressing: The dressing can be prepared in advance. If it solidifies or clumps, that's just the olive oil hardening. Let it sit at room temperature for 20 minutes and then give it a good shake to re-emulsify.