Artichoke, Edamame, and Asparagus Salad
- 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)
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:
- Yield: Makes 4 servings (serving size: 1 cup salad)
|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.