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High-fiber, low-calorie vegetable salad
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Blessed thistle and artichoke salad (180 g) has 104 calories. That works out to 58 calories per 100 g. It contains 15.7 g of carbs, 4.3 g of protein, 3.8 g of fat and 8.3 g of fiber. Its 43.2 µg of Vitamin K covers 36% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
104
KCAL / 180G
Carbs
15.7g
· 6% DV
Protein
4.3g
· 9% DV
Fat
3.8g
· 5% DV
Fiber
8.3g
· 30% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 15% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 104 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 0.5 g | 3% |
| Trans fat | 0 g | |
| Sodium | 324 mg | 14% |
| Total carbohydrate | 15.7 g | 6% |
| Fiber | 8.3 g | 30% |
| Protein | 4.3 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 104 kcal |
| 1 tablespoon (shredded) | 15 g | 9 kcal |
| 1 piece (half) | 45 g | 26 kcal |
| 1 cup (chopped) | 90 g | 52 kcal |
| 1 piece (whole) | 90 g | 52 kcal |
| 100 g | 100 g | 58 kcal |
| 2 piece (whole) | 180 g | 104 kcal |
| 1 serving (large) | 260 g | 151 kcal |
Calculated from 58 calories per 100 g.
Blessed thistle and artichoke salad is made by cooking the cleaned vegetables until tender, then dressing them with olive oil, lemon juice, and salt. Fresh herbs such as dill or parsley add brightness; serve it chilled or at room temperature.
Blessed thistle and artichoke salad tastes earthy and mildly bitter, with a tender texture and a fresh, tangy edge from lemon. Olive oil softens the bitterness, while herbs bring a lighter, aromatic flavor.
For blessed thistle and artichoke salad, trim away the tough, prickly outer parts and rinse the remaining leaves thoroughly to remove grit. Gloves can make handling the thorny plant more comfortable during preparation.
Yes, canned artichokes work well in blessed thistle and artichoke salad because they are already cooked. Drain and rinse them first if they taste salty or vinegary, then add them after the blessed thistle is tender.
Blessed thistle and artichoke salad is commonly served cold or at room temperature. Letting the cooked vegetables cool before dressing gives the lemon and olive oil time to season them without making the salad feel heavy.
Blessed thistle and artichoke salad is generally prepared with cooked vegetables, not raw ones. Blessed thistle can be tough and prickly, and artichoke is more tender after cooking, so boil or steam both until easy to bite.
Yes, you can make blessed thistle and artichoke salad a few hours ahead and keep it covered in the refrigerator. Add delicate fresh herbs just before serving so they stay bright, and toss the salad again to redistribute the dressing.
Blessed thistle and artichoke salad keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after serving, and discard it if its smell or appearance changes.
A mild bitterness in blessed thistle and artichoke salad can come from the vegetables themselves, especially if the pieces are mature or tough. Trimming them well, cooking until tender, and dressing the salad with lemon and olive oil can balance the flavor.
Blessed thistle and artichoke salad pairs well with grilled fish or meat, and it also fits alongside other vegetable dishes. For a light meal, serve it with bread or a bean dish.
Vitamins
Vitamin K
43.2µg · 36% DV
Folate
111.6µg · 28% DV
Vitamin C
17.64mg · 20% DV
Biotin
3.24µg · 11% DV
Minerals
Copper
0.2mg · 22% DV
Potassium ⭐
515mg · 15% DV
Manganese
0.34mg · 15% DV
Sodium
324mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 104 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Blessed thistle and artichoke salad brings together şevketi bostan, a traditional edible green from Turkey’s Aegean region, and artichoke. The vegetables are typically cooked until tender and dressed simply with olive oil and lemon.
Mildly bitter and herbal, with a soft texture, it is usually served cool or at room temperature as part of a meze spread or alongside a main dish. It is a high-fibre, low-calorie vegetable salad, with 4.6 g of fibre per 100 g. For a lighter dressing, use olive oil sparingly and let lemon bring brightness; it pairs well with fish and other Mediterranean-style dishes.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.5g
MONOUNSATURATED
1.84g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.