Directions:
- 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. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 614.1 Kcal (2571 kJ) | ||
| Calories from fat | 386.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.94g | 66% | |
|---|---|---|---|
| Cholesterol | 19.28mg | 6% | |
| Sodium | 1168mg | 49% | |
| Potassium | 1553.01mg | 33% | |
| Total Carbs | 34.37g | 11% | |
| Sugars | 12.23g | 49% | |
| Dietary Fiber | 15.67g | 63% | |
| Protein | 31.36g | 63% | |
| Vitamin C | 49mg | 82% | |
| Iron | 12mg | 67% | |
| Calcium | 532.5mg | 53% | |
| Amount Per 100 g | |||
| Calories | 90.49 Kcal (379 kJ) | ||
| Calories from fat | 56.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 66% | |
|---|---|---|---|
| Cholesterol | 2.84mg | 6% | |
| Sodium | 172.11mg | 49% | |
| Potassium | 228.85mg | 33% | |
| Total Carbs | 5.06g | 11% | |
| Sugars | 1.8g | 49% | |
| Dietary Fiber | 2.31g | 63% | |
| Protein | 4.62g | 63% | |
| Vitamin C | 7.2mg | 82% | |
| Iron | 1.8mg | 67% | |
| Calcium | 78.5mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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