- 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
How to Make It
Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic.
Add oil, lemon juice, oregano, salt, and pepper to bowl; whisk well. Add artichokes, tossing gently; let stand at room temperature.
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.
Add asparagus and edamame to artichoke mixture; toss. Transfer to 4 individual plates. Arrange shaved Parmesan over each salad. Serve.