Asparagus Artichoke Salad

Zone Asparagus Artichoke Salad

Thick asparagus is easier to roast for this satisfying vegetable salad.

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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 3 slices Red onion
  • 3 tbsps Fresh squeezed lemon juice
  • 1 1/4 pounds Asparagus, ends removed
  • Salt and pepper - to taste
  • 2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 tsp Garlic powder
  • 1 pint Cherry tomatoes - halved
  • 1 (15-oz) can Artichoke hearts canned in water - quartered, rinsed
Calories 126
Total Fat 3g
Carbohydrates 23g
Fiber 13g
Protein 7g


  1. In a large bowl soak the sliced onions in lemon juice. Set aside.
  2. Preheat the oven to 400°F.
  3. Remove the tough ends off the bottoms of the asparagus (about a 1/2 to 1 inch). Coat the asparagus spears with olive oil cooking spray and salt them well.
  4. Place in a single layer in a foil-lined roasting pan and cook for 8-10 minutes until lightly browned and fork tender.
  5. Remove the asparagus from the oven and cut into bite-sized pieces.
  6. Add the asparagus and all the remaining ingredients to the bowl with the onions and lemon juice. Mix to combine.
  7. Serve chilled or at room temperature.


  • Thick asparagus is easier to roast.
  • Each serving has 3 grams of fat and 10 grams of carbohydrates. No protein.
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