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 and you have a fantastic salad at only 184 calories per serving. What could be better than that? The minute I saw this recipe, I had to try it. Let me just say that it is amazing!!! I could eat this one every week and it makes a terrific snack before workouts with a little chicken or fish for extra protein. Let me know if you try it out or have any suggestions to make it even better.
Xoxo, Jacqueline Jax
P.S: Have you been doing your weekly Blondi Workouts?
Ingredients: Garlic, olive oil, lemon juice, oregano, salt, pepper, artichoke hearts, shelled edamame, asparagus, Parmesan cheese
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.