Health

Artichoke, Edamame, and Asparagus Salad

Artichoke, Edamame, and Asparagus Salad Photo: Con Poulos; Stylist: Tiziana Agnello

Ingredients

  • 1 garlic clove, peeled and halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14-ounce) can artichoke hearts packed in water, rinsed, drained, blotted dry, and quartered
  • 1 cup frozen shelled edamame (green soybeans)
  • 1 pound medium asparagus, tough ends removed, and cut diagonally into thirds
  • 1 ounce shaved Parmesan cheese (about 2/3 cup)

Preparation


  1. Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic.

  2. Add oil, lemon juice, oregano, salt, and pepper to bowl; whisk well. Add artichokes, tossing gently; let stand at room temperature.

  3. Meanwhile, place edamame in a large pot of boiling salted water; cook 2 minutes. Add asparagus; cook until asparagus and edamame are crisp-tender (about 3 minutes). Rinse under cold water, drain well, and blot dry with paper towels.

  4. Add asparagus and edamame to artichoke mixture; toss. Transfer to 4 individual plates. Arrange shaved Parmesan over each salad. Serve.


  • Prep Time:
  • Cook Time:

  • Shelled edamame are very low in calories and fat, but packed with protein and fiber. Plus, artichokes and asparagus are rich in antioxidants. Toss in light citrus dressing for a little zest.

     

  • Yield: Makes 4 servings (serving size: 1 cup salad)

Nutritional Information

Calories per serving: 184
Fat per serving: 10g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 11g
Carbohydrate per serving: 12g
Fiber per serving: 3g
Cholesterol per serving: 5mg
Iron per serving: 3mg
Sodium per serving: 482mg
Calcium per serving: 121mg