All Green Salad Recipe with Edamame and Asparagus

All Green Salad Recipe with Edamame and Asparagus

Ingredients

2 cans of artichokes, cut in half

1 cup fresh dill

500g organic shelled edamame

1 bulb fennel, chopped small

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2 bunches of asparagus

1 clove garlic, minced

Maison Orphée olive oil, to taste

rice vinegar, to taste

honey, to taste

salt and pepper, to taste

Read more about how to eat artichokes

Directions

Boil asparagus for 6-7 minutes. Remove and transfer to a bowl with ice cold water for one minute. Drain and cut. Mix garlic, olive oil, rice vinegar, honey, salt and pepper. Mix remaining ingredients and add dressing.

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