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5 from 2 votes

Artichoke Asparagus & Green Bean Salad

*Pro-Tip: This is a great way to put your summer veggies to work.  The combination of artichokes, green beans, and asparagus is simple, fresh and flavorful.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: DINNER, LUNCH, salad + dressing
Cuisine: American, gluten free, low carb + keto, sides, vegan, vegetarian
Calories: 318kcal
Author: Dani Spies

Ingredients

  • 1/2 pound green beans trimmed (1/2 pound)
  • 1 bunch of asparagus trimmed
  • 1 15- ounce can of quartered artichoke hearts drained
  • 1/4 cup of chopped red onion
  • 1 fat cloves of crushed garlic
  • 10 leaves of basil rolled and sliced into ribbons
  • The juice of one lemon 3 tablespoons
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • In a large bowl combine artichoke hearts, onions, garlic, lemon, olive oil, salt and pepper. Gently toss everything together and set aside.
  • Cut green beans and asparagus into one inch pieces.
  • In a medium steaming pot, steam the green beans and asparagus until al dente. This will take two to three minutes. We want to get the raw edge off of the veggies, but still want them to have lots of texture and bite.
  • Gently toss the hot veggies into the bowl with the artichoke hearts, onions, garlic, lemon, and olive oil. Add a little more salt and pepper to taste and then finish with the fresh sliced basil.
  • Serve and enjoy!

Notes

Look for artichoke hearts that are packed in water instead of oil.  This will keep the salad light and fresh and allow you to control the quality and type of oil that you use.

Nutrition

Calories: 318kcal | Carbohydrates: 16g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 14mg | Potassium: 479mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1565IU | Vitamin C: 27.6mg | Calcium: 84mg | Iron: 2.3mg