Artichoke, Edamame, And Asparagus Salad Recipe

Name: Artichoke, Edamame, And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 garlic clove, peeled and halved lengthwise, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon dried oregano, and more.

Yes, Artichoke, Edamame, And Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke, Edamame, And Asparagus Salad

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