Orzo Seafood Salad with Fennel Tarragon Dressing

Finally found a brand of gluten free orzo and made this tasty seafood salad that is perfect for lunch or dinner.

Ingredients:

• 1 – 12oz bag Delallo gluten free orzo
• 1 fennel bulb – finely chopped
• 2 medium shallots – finely chopped
• 1 12oz bag baby spinach
• 3 Persian cucumbers – chopped
• 1 basket cherry tomatoes – halved
• 3 garlic cloves
• 1/2 cup fresh tarragon
• 1 large or 2 small lemons – zest and juice
• 1 bag frozen mixed seafood (or any fish you prefer) – defrosted
• 1/4 teaspoon red pepper flakes (or more if you like really spicy)
• 1 avocado
• 1 cup +5 to 6 tablespoons olive oil – separated
• salt and pepper

1. Cook the orzo per the package instructions.  When cooked al dente, run under cold water to cool down and stop the cooking.  Set aside.
2. While the orzo is cooking, heat 2 to 3 tablespoons of olive oil, add 1/2 of the chopped fennel bulb and chopped shallots with a pinch of salt and saute for 3 to 5 minutes. Add the spinach with a pinch of salt and wilt down.  When spinach is wilted place in a strainer to drain and cool
3. In a blender combine 1/4 chopped fennel, 1/2 cup fresh tarragon, 2 garlic cloves, lemon zest and juice, S&P and 1 cup of the olive oil and combine to make the dressing.
4. In a bowl combine the orzo, spinach, cucumbers, tomatoes and dressing.
5. In the same pan that was used to cook the spinach add 2 tablespoons olive oil, 1 whole garlic clove, and pepper flakes to the oil while heating. Add the seafood combo lightly salted to the heated oil and cook for 3 to 5 minutes. Remove the cooked fish with a slotted spoon.
6. Add the cooked seafood to the orzo spinach mixture. Add chopped avocado and garnish with fennel fronds.