Artichoke, Edamame, and Asparagus Salad

Artichoke, Edamame, and Asparagus Salad Recipe

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.

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  • 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
Carbohydrates per serving:12g
Fiber per serving:3g
Cholesterol per serving:5mg
Iron per serving:3mg
Sodium per serving:482mg
Calcium per serving:121mg

Good to Know

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.

 

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