Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

Air Fried Artichoke Salad with Lemon Parmesan Dressing   (Gluten-Free)

This salad is one of my most viral salads on both Tik Tok and Instagram.

I never know which salad is going to really resonate with you all, and sometimes I’m surprised.

I guess I shouldn’t have been with this one… it utilizes canned artichokes to make a deliciously crispy artichoke base and is tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams Spring.

If you’re wanting to add a salad to your Easter menu this Sunday, this is a great option. In fact, it’s the one I’ll be making and bringing to my mother’s house this weekend!

How To Make Air Fried Artichoke Salad with Lemon Parmesan Dressing:

artichoke salad

Step 1. Toss canned artichokes with a few simple ingredients and air fry until crispy.

Step 2. Make the dressing in a glass bowl or jar, no blender required!

Step 3. Shave Brussels sprouts with a mandoline or cut thinly with a sharp knife.

Step 4. Add salad ingredients to a large serving bowl.

Step 5. Drizzle salad dressing over the salad, toss well and serve.

artichoke salad
artichoke salad

What Else Can I Use?

  • I call for canned artichokes in water here. You can also used frozen artichokes if they are thawed and patted very dry.
  • Don’t care for raw Brussels sprouts? Feel free to blanch or roast them before adding to the salad.
  • Don’t care for Brussels sprouts at all? Green cabbage or kale will work as a substitute.
  • I call for white beans in this salad – cannellini or great northern beans are my choice. Feel free to use chickpeas if you’d like, or even leave out altogether. Just know that the beans are part of what makes this salad so satiating.
  • White wine vinegar can be used in place of lemon juice in the dressing.
  • If you don’t have an air fryer, you can get the artichokes crispy with a bit of olive oil in a saute pan over medium-high heat. Cook until nicely browned.

This Air Fryer Artichoke Salad is amazing because:

It is a very hearty salad, meaning it’ll keep you satisfied for hours.

It is bright in both color and flavor, and perfect for Spring.

Because there is no soft lettuce in this salad, it can be dressed ahead and enjoyed the next day or even days after.

If you love artichokes, this method is a great way to enjoy them without having to fuss with cleaning and prepping fresh ones.

The air fryer makes a quick job of cooking the artichokes to a crispy, golden brown without much oil. If you’re looking to buy an air fryer, I really like this brand.

It’s a total crowdpleaser – just ask 2 Million people of Tik Tok!

artichoke salad
artichoke salad

For some other salads perfect for your Easter table, be sure to check out these recipes:

Shaved Spring Salad with Creamy Tarragon Vinaigrette

Revolutionary Broccoli Salad

Roasted Carrot + Avocado Salad

“Cheesy” Vegan Kale Salad with Farro

artichoke salad

If you make this Air Fried Artichoke Salad with Lemon Parmesan Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

artichoke salad

Air Fried Artichoke Salad with Lemon Parmesan Dressing

This air fried artichoke salad is bright, fresh, hearty, and covered in a tart and cheesy Lemon Parmesan dressing.
4.91 from 21 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Lunch, Salad
Cuisine American
Servings 4 people
Calories 641 kcal

Equipment

  • 1 air fryer

Ingredients
  

  • 2 cans artichokes in water, drained
  • 2 cloves garlic, minced
  • extra virgin olive oil
  • Kosher salt
  • Fresh cracked black pepper
  • 6 cups Brussels sprouts
  • 4 stalks of celery, diced
  • 1 can white beans, drained
  • 1/2 cup fresh parsley, chopped
  • 1 small shallot, minced
  • 2 tsp Dijon mustard
  • 1 lemon, juiced
  • 1/2 cup Parmesan cheese, grated plus more for topping, if desired

Instructions
 

To make the Air Fryer Artichokes:

  • Pat drained artichokes well with a tea towel, then transfer to a bowl.
  • Toss artichokes with minced garlic, one tablespoon of the olive oil, 1/4 teaspoon salt and a few cracks of black pepper.
  • Transfer them to an air fryer basket and air fry for at 400 degrees F for 15 minutes.
  • Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Reserve.

To Make the Dressing and Salad:

  • In a glass jar or bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, 1/2 cup extra virgin olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.
  • Whisk or shake to combine.
  • Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife.
  • Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.
  • Pour the dressing over the salad and toss to combine.
  • Top with a little bit more Parmesan, if desired, and serve.

Nutrition

Calories: 641kcalCarbohydrates: 69gProtein: 27gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 11mgSodium: 326mgPotassium: 1883mgFiber: 21gSugar: 9gVitamin A: 1923IUVitamin C: 139mgCalcium: 308mgIron: 9mg
Keyword artichokes, Easter, gluten free, lunch salads, meal prep, spring
Tried this recipe?Let us know how it was!

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46 thoughts on “Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)”

  • 5 stars
    The dressing is amazing! My husband said he could eat this salad every day and my 17 year old son who hates kale chips is currently finishing the bowl I had set out for dinner. I’m so happy I found you!

  • 5 stars
    I was iffy because, well, kale…but boy is this delicious. I went for it and prepped a full weeks worth and I know I’m looking forward to lunch every day this week. I bought frozen, prediced sweet potatoes and popped them in the toaster over a bit more of a crunch. This dressing is the cherry on top!d

  • 5 stars
    Excellent! This is the 3rd HLS I have attempted!The flavors and textures work so well together. No subs or alterations to the recipe were made. Appreciate the gluten free recipes! Will make again. More salads please!

  • 5 stars
    One of the girls on my team found you and introduced us to you a few weeks back. We decided to do a salad potluck yesterday and each of us made one. They were all incredible. I made this one and when I tried it, wanted to keep it all! Every single one of them was a hit. Thank you so much for your recipes!

    • Shelby,
      That sounds like such a fun day at the office!
      I’m so glad you all enjoyed them.
      Kat.

  • 5 stars
    Subbed kale because my kids actually prefer it and it was delicious! Three boys, husband and I all loved it! I was lucky enough to be next to the serving bowl and kept helping myself! Thanks

    • Julianna,
      That’s fantastic! I can imagine the flavours pairing so well with Kale.
      Enjoy!
      Kat.

  • 5 stars
    Going to make this one today. I am about to finish off the kale and sweet potato salad and it was amazing. Keep the salad recipes coming!!

  • 4 stars
    Great salad. Though I like to make a salad for the week and this one is hard to carry over for that long. The artichoke hearts were crisp in the first serving but didn’t stay that way. Additionally, I don’t like the bitter bite.
    This would probably be best served for lunch.
    My family also really loves the tuscan kale salad.

    • Hi!
      If you find it bitter, try adding 1/2 teaspoon of honey to round out the dressing.
      Glad you are enjoying the salads!
      Kat

  • 5 stars
    I don’t think I’ve purposely eaten an artichoke until today and DAMN are they good in this salad. Dressing was killer and just love how the flavors work together is this recipe.

    Only mistake I made was buying shaved brussel sprouts and 6 cups of shaved is WAY too much. I will do more like 3/4 cups of shaved brussel sprouts next time.

  • The salad is delish! I just wanted to point out that the nutrition counts aren’t picking up the oil in the dressing.

  • 5 stars
    😫 literally the best. I switched half of the olive oil in the dressing for tahini. This was just as good as it looked in the photos

    • Brandi,
      I had to do an update with the recipe card, so the current stats are per large serving.
      Kat

  • 5 stars
    So, So good. I roasted the Brussels and didn’t use mustard in the dressing. (Sadly, not a fan). Absolutely delicious!

  • 5 stars
    I just made this and it was delicious but the macros don’t seem to line up at all…am I doing something wrong ? It says 5g of fat per serving but 1/2 c olive oil has 112g of fat alone that would be 28g of fat per serving before you even add the Parmesan cheese…

    • Jamie,
      Thanks for this callout. I have since updated the nutrition information, as the olive oil wasn’t getting calculated in the recipe card. I’m glad you enjoyed it!
      Kat

      • 5 stars
        Thanks Kat !! It was delicious and I suspect it will be even better tomorrow !! I just finished making my adventure bread dough and put it to bed and will be baking it tomorrow….so excited !!

  • 5 stars
    Oh yum. This was even better than I thought it would be. Great recipe. We had an unseasonably (and completely welcome) hot and sunny weekend and this was so great to throw together quickly so I could get back outside. I ate this for lunch, then had more for dinner. These flavors are so good together!

  • 5 stars
    Ok First, some of my favorite vegetables of ALL time are artichokes and brussels sprouts so I was in when I saw that. The air fried artichokes are my new obsession and I will be eating them as often as possible. I didnt have a shallot so i added some garlic to the dressing but the next time I make the salad (in like 2 days after I finish this one) I will make sure I have a shallot. Overall, amazing salad and I cant wait to make all the hungry lady salads. I follow on tiktok and instagram and I am such a fan. Keep them coming and THANK YOU!

    • Sarah,
      I’m so thrilled you’re a part of the artichoke/brussel sprout fan club! Such underrated veges but such a treat!
      Can’t wait to see what recipe you try next.
      Kat

  • 5 stars
    I made this for lunch on Easter and it was a huge hit. Made it again for just ME this week. So good! I skipped the beans and added diced chicken. I also doubled the celery and parsley and added one heart of romaine so I would have more to eat. ❤️

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  • 5 stars
    An absolutely stunning salad. Such a sumptuous combination of flavours and textures. I took the 2nd serve to work for lunch and spent morning meetings counting down until lunch.

  • 4 stars
    I liked this salad but not as much as some of your other salads. It does keep really well which I love, but I can’t help but feel like it needed something. Unfortunately, I’m not as talented as you so what that is I have no idea!!

    • Tracy,
      I have gotten many requests for a more mild salad, and that’s what this is. Some tomatoes or capers will add some depth with acid if you like, or still to the others : )
      Kat

  • 5 stars
    This salad is great, but I highly recommend cooking the brussels sprouts. I made it with them uncooked at first and had to microwave the salad because I didn’t like them raw. Overall very tasty!

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