6. Asparagus Artichoke Salad

Asparagus Artichoke Salad

Artichokes and asparagus are two of my favorite veggies. One is slightly sweet, the other nice and salty. Both are great veggies to cleanse the liver and digestive tract, and they contain powerful nutrients that satisfy you. When seasoned with just the right touch of onion and garlic, this dish does not taste one bit like a boring bowl of veggies. Give this a try as a simple side one night when you’re not in the mood for something fancy, but want something tasty. Or, perhaps, eat the whole thing like I prefer for a veggie-filled lunch, guilt-free!


1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)

2-3 Tbsp lemon juice

2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)

2 Tbsp olive oil, divided


1 teaspoon garlic powder

1 pint grape or cherry tomatoes, sliced in half

1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)


Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.

To roast the asparagus, preheat the oven to 400Β°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.

To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes.

Remove the asparagus from the oven or grill and cut into bite-sized pieces.

Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.

Source: simplyrecipes.com

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