Sweet Corn and Orzo Salad with Dill Dressing

Cook the orzo according to package instructions.

Chop the scallions, separating the greens and whites. Peel the garlic cloves.

Heat a large skillet over medium heat. Sauté the scallion whites and garlic cloves in avocado oil until fragrant and golden. Set aside to cool.

To a blender, add the sautéed garlic and scallions, lemon zest and juice, vinegar, olive oil, and 1/2 teaspoon salt. Blend on high until smooth and creamy. Add the dill and blend again until fully incorporated.

Add the corn, scallion greens, edamame, jalapeño, and oregano to the cooked orzo.

Pour the dressing over the orzo mixture. Add salt and pepper to taste.

Serve immediately or chill for later.

Top with grated cotija if desired.