Low-carb artichoke and bean salad

Low-carb artichoke and bean salad with green beans, artichokes, black olives, egg and olive oil – uncomplicated, satisfying and Mediterranean.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 12 min
• Total time: 22 min
• Calories: 320 kcal per serving
• Protein: 12 g
• Fat: 24 g
• Carbs: 12 g

Ingredients

• 200g green beans
• 1 jar of artichokes (in brine or olive oil)
• 50g black olives
• 2 organic eggs
• 2 tbsp olive oil

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Trim the green beans, cut off the ends and cook them in salted water until tender-crisp. Then refresh them briefly in cold water.
2. Hard-boil the eggs, let them cool a little and peel them. Then cut them into quarters.
3. Drain the artichokes and black olives well. Cut the artichoke hearts into bite-sized pieces.
4. Spread the beans on a plate or platter and top with the artichokes and olives. Arrange the eggs on top.
5. Drizzle everything evenly with olive oil. If you like, add a little salt and pepper.
6. Serve the salad lightly chilled or at room temperature.

Good to know

A salad like this quietly impresses. Savoury, fresh and on the table without much effort.

Swaps

Black olives → green olives (similar fats, slightly more bitter in flavour); eggs → feta made from sheep's or goat's milk (provides protein and calcium); green beans → green asparagus (similar low-carb character, provides folate); olive oil → avocado oil (mild, with monounsaturated fats)

Allergens

Contains egg. Olives and artichokes from a jar can be quite salty, so season more mildly for children. During pregnancy, fully cooked eggs and hygienically handled jarred products are important.

Dairy-free recipes