Bring a large pot of salted water to a rolling boil. Add orzo, and cook for 8–10 minutes or until al dente. Drain and rinse under cold water.

Preheat your grill to medium-high heat. Husk and clean corn, brush with avocado oil, and grill for 10–12 minutes until charred. Cool and cut kernels off.

Heat a drizzle of avocado oil in a skillet. Add chopped scallions and minced garlic; sauté for 2–3 minutes until fragrant.

In a blender, combine seared scallions and garlic, lemon zest and juice, vinegar, avocado oil, miso paste, and salt. Blend until smooth, then fold in fresh dill.

In a bowl, combine cooked orzo, grilled corn, seared scallions, artichoke hearts, edamame, arugula, and herbs. Drizzle with dressing and toss.

Serve immediately or refrigerate in an airtight container for up to 4 days.