Looking for a vibrant and refreshing salad that will elevate your dining experience? Dive into the delicious world of Mediterranean flavors with our Asparagus Artichoke Edamame Salad! This quick and easy recipe, taking just 15 minutes from prep to plate, is packed with nutrients and bursting with color. Imagine crisp-tender asparagus, tender artichoke hearts, and protein-rich edamame all tossed in a zesty lemon vinaigrette. Perfect as a side dish or a light main course, this salad not only delights the palate but also adds a beautiful touch to any table. Get ready to impress your family and friends with this nutritious and eye-catching salad that’s sure to become a new favorite!
Ingredients
- 1 pound asparagus, trimmed
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup shelled edamame
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Prepare an ice bath in a large bowl by filling it with cold water and ice cubes.
- Trim the woody ends of the asparagus by snapping or cutting about 1-2 inches from the bottom. Cut the asparagus into 2-inch diagonal pieces to create elegant, bite-sized segments.
- Blanch the asparagus in the boiling water for 2-3 minutes until bright green and crisp-tender. Immediately transfer the asparagus to the ice bath to stop the cooking process and preserve its vibrant color and texture.
- Drain the shelled edamame and rinse under cold water. If using frozen edamame, briefly boil for 2-3 minutes and then cool in the ice bath.
- Drain the canned artichoke hearts and quarter them. Pat them dry with paper towels to remove excess moisture.
- In a large mixing bowl, whisk together the lemon juice, olive oil, salt, and freshly ground black pepper to create a light vinaigrette.
- Drain the asparagus and edamame completely, shaking off excess water. Pat dry with clean kitchen towels.
- Add the blanched asparagus, edamame, and quartered artichoke hearts to the bowl with the vinaigrette. Gently toss to coat all ingredients evenly.
- Taste and adjust seasoning with additional salt and pepper if needed. For extra flavor, consider adding fresh herbs like chopped parsley or dill.
- Cover and refrigerate for 15-30 minutes to allow flavors to meld together. Serve chilled or at room temperature as a refreshing side dish.
Tips
- Choose Fresh Ingredients: For the best flavor and texture, select fresh asparagus that is bright green and firm. If possible, opt for frozen edamame that has been shelled for convenience.
- Perfectly Blanch the Asparagus: To achieve that vibrant green color and crisp-tender texture, don’t skip the ice bath after blanching the asparagus. This step halts the cooking process and locks in the color.
- Customize Your Vinaigrette: Feel free to experiment with the vinaigrette! Add minced garlic, a dash of Dijon mustard, or even a sprinkle of red pepper flakes for an extra kick.
- Let It Chill: For the best flavor, allow the salad to chill in the refrigerator for at least 15-30 minutes before serving. This resting time helps the ingredients meld together beautifully.
- Add Fresh Herbs: Enhance the salad with fresh herbs like parsley, dill, or basil. They add a burst of flavor and freshness that complements the other ingredients perfectly.
- Serve it Up: This salad is versatile! Serve it as a refreshing side dish at your next barbecue or enjoy it as a light lunch topped with grilled chicken or shrimp for added protein.
Nutrition Facts
Calories: 252kcal
Carbohydrates: 19g
Protein: 11g
Fat: 17g
Saturated Fat: 2g
Cholesterol: 0mg
