Asparagus, Artichoke, Fava Bean Salad

This is a delicious spring salad we enjoyed over the weekend.

Spring Salad with Asparagus, Artichoke and Fava Beans

Serving Size: 4


  • 1 pound asparagus, trimmed and cut into bite sized pieces
  • 8 artichoke hearts, sliced
  • 2 cups fava beans, shelled, blanched and skinned
  • mixed salad greens

for the dressing:

  • ⅓ cup soy yogurt
  • ⅓ cup olive oil
  • 3 tablespoons lemon juice
  • ½-1 teaspoon vegetable bouillon powder
  • 2 tablespoons white wine
  • splash maple syrup
  • salt and pepper to taste

Spring Salad with Asparagus, Artichoke and Fava Beans


  1. Prepare the asparagus. Cook al dente and then plunge into ice water.
  2. Prepare the fava beans. Cook al dente and plunge into ice water. Remove the skins and add to the prepared asparagus.
  3. Slice the artichoke hearts.
  4. Wash and spin dry the salad greens.
  5. Make the salad dressing by combining the ingredients and whisking to a smooth consistency.
  6. Place some of the salad greens on individual plates.
  7. Divide the asparagus pieces, artichoke pieces and fava beans on each plate.
  8. Serve wit dressing drizzled on top.