Asparagus Salad with Artichoke and Tomato

Ingredients

• Artichoke Hearts2 heart (80 g)
• Asparagus1 cup (140 g)
• Tomato1/2 count (65 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked artichoke hearts. You can also use canned artichoke hearts.

2. 2

   Step 2

   Cut off the woody ends of the asparagus and then boil in water with a little salt for 3-4 minutes.

3. 3

   Step 3

   Once cooked, remove and drain. If you wish, you can soak them in cold water to stop cooking.

4. 4

   Step 4

   Meanwhile, cut the artichoke hearts into pieces.

5. 5

   Step 5

   Cut the tomato into slices or chunks. If desired, you can use cherry tomatoes.

6. 6

   Step 6

   Optional: You can add thinly sliced radish.

7. 7

   Step 7

   Serve the salad fresh and season with olive oil, lemon juice, salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asparagus Salad with Artichoke and Tomato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.