Photo: Con Poulos; Stylist: Tiziana Agnello
Prep Time
10 Mins
Cook Time
5 Mins
Yield
Makes 4 servings (serving size: 1 cup salad)

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.

 

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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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