A green goddess-style salad for glowing skin

Packed with radiance-boosting ingredients, this leafy orzo salad is quick and easy to make. 

Green salads sometimes have a reputation for being boring and insubstantial, but with its full flavour and fusion of textures, this green goddess orzo salad proves otherwise. It’s also great for meal prep. If you store it in a sealed container in the refrigerator, it will keep for up to three days. Just keep in mind that rocket can get limp when mixed with the other ingredients, so add that last minute. And for skincare lovers, there’s good news: all these green vegetables and herbs are known to boost your skin's radiance. Ready to glow? Let’s cook! 


Cooking time: 20 minutes 

Serves: 2


  • Large handful of fresh parsley 
  • Large handful of fresh basil 
  • Good handful of fresh mint 
  • 1 tbsp mayonnaise  
  • 1 tbsp sour cream
  • 1/2 ripe avocado 
  • 1 clove of garlic 
  • Salt & pepper 
  • 1/2 lime (juice and zest) 
  • 1 dash of extra virgin olive oil (+ extra for presentation) 
  • 150 g of orzo 
  • 75 g of green peas (defrosted if frozen) 
  • 75 g of tender stem broccoli, cut length-wise 
  • 75 g of green asparagus, cut into pieces 
  • 1 lemon, halved 
  • 2 handfuls of rocket 


1 . To make the green goddess dressing, blend the parsley, basil, mint, mayonnaise, sour cream, avocado, garlic, lime juice and zest, a dash of olive oil and a generous pinch of salt and pepper in a blender until smooth. If you don't have a blender, use a hand blender. 

2 . Cook the orzo according to the package and drain. Rinse well with cold water and mix with the green goddess dressing and the peas. 

3.  Heat a layer of olive oil in a pan over high heat and fry the broccoli with the green asparagus until tender and crisp. 

4. Scoop the vegetables out of the pan. In the same pan, fry the two lemon halves (cut side down) until the flesh is slightly charred. 

5. Divide the orzo among plates, arrange the vegetables on top and decorate with a handful of rocket. 

6. Top each plate with half a lemon and finish with a drizzle of olive oil and extra black pepper.

Winnie Verswijvel

Winnie Verswijvel

Trading her psychology books for cookbooks, Winnie Verswijvel now creates recipes and writes culinary articles for various clients. A woman of many talents, she also doubles as a food stylist and steps behind the camera to shoot pictures of the delicious plates she makes.  

This Flemish food lover fell in love with Amsterdam, where she has been turning her kitchen upside down for several years now. Often found strolling local markets carrying a huge pile of vegetables, Winnie does not shy away from a little spice and is always on the lookout for surprising flavours.