We have the perfect meal for lunch or dinner, which incorporates two of our favorite spring foods: asparagus and artichoke.
This salad is stacked with nutritional benefits, including fiber (in both the artichokes and asparagus), antioxidants, and vitamins A, C, E and K (in the asparagus).
At only 184 calories and with 15 minutes of prep and cook time, this lean, green salad is one worth trying.
To start: rub the inside of a large salad bowl with the cut sides of a garlic clove; discard garlic. Add oil, lemon juice, oregano, salt, and pepper to the 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.
Ingredients: garlic clove, extra-virgin olive oil, lemon juice, dried oregano, salt, pepper, canned artichoke hearts, shelled edamame, medium asparagus, Parmesan cheese.
Try this Recipe: Artichoke, Edamame, and Asparagus Salad