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.

Sandy Gluck

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Con Poulos; Stylist: Tiziana Agnello

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Yield:
Makes 4 servings (serving size: 1 cup salad)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

184 calories; fat 10g; saturated fat 2g; mono fat 5g; poly fat 1g; protein 11g; carbohydrates 12g; fiber 3g; cholesterol 5mg; iron 3mg; sodium 482mg; calcium 121mg.