Celebrate the best the season has to offer with Chef Raymundo's lemon orzo salad featuring a delightful array of spring vegetables. Picture a symphony of colors and flavors as orzo pasta intertwines with tender broccoli, crisp asparagus, earthy cremini mushrooms, and the sweet crunch of red bell peppers, plus fresh basil and a lemon aioli dressing to seal the deal. Each bite is a journey through a garden of flavor.
Nutritional facts
Protein
9g
Carbs
40g
Calories
350kcal
Fat
17g
Ingredients
Canola and Olive Oil Blend, Broccoli , Asparagus, Cilantro, Garlic, Orzo, Kosher Salt, Mayonnaise, Crimini Mushroom, Lemon Juice, Greek Yogurt, Basil, Red Bell Pepper
Not sure if it tasted bad because it was 1 day past the use-by date but this was so sour it was inedible.
Ginger · 08/02/25
Broccoli did not look fresh. And dish was sour. Too much lemon
Eva · 08/01/25
Beth · 07/31/25
Have to sneak in lunch between appointments at work and this is perfect sitting hidden in the drawer at my work station. Such delicious little energy bites keep me going. Thank you!
Lynelle · 07/26/25
Mitchell · 07/26/25
mellody · 07/23/25
John · 07/23/25
this looks awful in the container. the vegetables are brown and limp.
Emily · 07/21/25
Yummy for lnch at work
Beth · 07/21/25
Elaine · 07/18/25
Patricia · 07/15/25
This salad was just right for a quick summer lunch. The flavor was good despite the broccoli was no longer a bright green( more of a sad brownish olive color)
Chef Raymundo Agrazal is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He has worked with various restaurants in New York, one of which is Pampano. He prioritizes using healthy, organic, and sustainable food and ingredients. Focusing on French, Mexican, and seafood cuisines, Agrazal channels his energy with utmost committment toward providing glorious satisfaction for the palate.
