Artichoke, Edamame, and Asparagus Salad
Featured in the Honolulu Star Advertiser January 1, 2014.
1 garlic clove, peeled and halved lengthwise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
Salt and pepper to taste
1 (14-ounce) can artichoke hearts packed in water, rinsed, drained, blotted dry, and quartered
1 cup frozen shelled edamame (soybeans)
1 pound medium asparagus, tough ends removed, and cut diagonally into thirds
1 ounce shaved Parmesan cheese (about 2/3 cup)
Rub the inside of a large salad bowl with cut sides of garlic clove; discard garlic. 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. Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
270 calories, 14 g fat, 3.5 g saturated fat, 10 mg cholesterol, 550 mg sodium, 21 g carbohydrate, 9 g fiber, 3 g sugar, 18 g protein