Tag: salad dressing

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

Trust me when I tell you, this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette…

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!
Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing                           (Vegetarian, Gluten-Free, Dairy-Free)

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

I did it. I made my new favorite Hungry Lady Salad. I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.…

Mediterranean Chopped Salad with Roasted Red Pepper Dressing                             (Vegetarian, Gluten-Free)

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make. I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I…

Lentil Chopped Salad with Honey Walnut Dressing    (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Forget everything you ever knew about lentil salad.

It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love.

I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. This is my answer to that personal problem, and perhaps to yours too. Just over here doing God’s work, people.

This is the ultimate “trough” salad, lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat this with a spoon, or with tortilla chips as a salad dip of sorts. I highly recommend that.

How To Make Lentil Chopped Salad with Honey Walnut Dressing

lentil salad

Step 1. Rinse, then cook the lentils until tender.

Step 2. While the lentils cook, make the dressing by combining all dressing ingredients in a blender.

Step 3. Add all salad ingredients to a large salad bowl.

Step 4. Toss the salad with the dressing. I like to do this while the lentils are still a bit warm so they really soak up the dressing well.

Step 4. Serve or refrigerate and enjoy all week.

lentil salad

What Else Can I Use?

  • If you prefer not to make your own lentils, you can buy them pre made at places like Trader Joe’s and it’ll save you a step.
  • Quinoa or farro can be substituted for the lentils for a totally different take on this salad. Still delicious!
  • If you don’t have honey, maple syrup can be used in the dressing.
  • No walnuts for the dressing? Use almonds or hazelnuts.
  • Goat cheese is also quite nice in this salad in place of the feta cheese.

This Lentil Chopped Salad is Special Because:

It is the perfect proportion of tender lentils to crunchy vegetables and creamy dressing.

It takes 20 minutes from start to finish.

It is vegetarian, and can be made vegan by leaving out the feta and swapping honey for maple syrup in the dressing.

The DRESSING. This honey walnut dressing is so delicious, and will teach you to start using nuts as the base of dressings more often. So many possibilities!

lentil salad

Be Sure To Check Out These Other Lentil Recipes:

Cheesy Eggplant + Lentil Bake

Speedy Red Lentil Soup with Lemon

Herby Marinated Lentil Salad

lentil salad

If you make this Lentil Chopped Salad with Honey Walnut 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!

lentil salad

Lentil Chopped Salad with Honey Walnut Dressing

It helps add a productive burst to my day, with no afternoon crash.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American, Mediterranean
Servings 6 people
Calories 450 kcal

Equipment

  • 1 medium saucepan
  • 1 High speed blender

Ingredients
  

  • 2 cups dried green lentils
  • 2 cups green cabbage, chopped fine
  • 2 cups cherry tomatoes, halved
  • 3 green onions, white and green parts, sliced thin
  • 2/3 cup feta cheese, broken up
  • Kosher salt

Honey Walnut Dressing

  • 1/3 cup toasted walnuts
  • 1 large garlic clove, smashed and peeled
  • 1 tbsp honey
  • 1/3 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper

Instructions
 

  • Bring a medium saucepan of heavily salted water to a boil over medium-high heat.
  • Rinse dried lentils in a strainer, then add to boiling water.
  • Cook for 15-20 until lentils are tender but not falling apart.
  • While the lentils cook, make the dressing.
  • Add all dressing ingredients to a blender and blend for 20-30 seconds. The dressing should be smooth and thickened, with a little bit of texture from the walnuts.
  • When lentils are done, strain and add to a large serving bowl with cabbage, tomatoes, and green onions. Break up the feta and add to the bowl.
  • Drizzle the salad with the toasted walnut dressing and toss well.
  • Serve, or refrigerate as this will keep well for 4-5 days.

Nutrition

Calories: 450kcalCarbohydrates: 47gProtein: 21gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 396mgPotassium: 829mgFiber: 21gSugar: 7gVitamin A: 423IUVitamin C: 24mgCalcium: 146mgIron: 6mg
Keyword chicken salad, lentil salad, lentils, lunch salads, vegetarian
Tried this recipe?Let us know how it was!
Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free + Vegan Friendly)

Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free + Vegan Friendly)

Happy Spring, my friends!  It’s been a long time coming, I know.   Let’s kick it off with one of my favorite salads, Shaved Spring Salad with Creamy Tarragon Vinaigrette, perfect for Easter or any spring lunch.   When the weather temps start to rise, I lean…

Avocado Caesar Salad Dressing (Dairy Free + Egg Free)

Avocado Caesar Salad Dressing (Dairy Free + Egg Free)

Love caesar salad dressing but not always crazy about eating raw egg? I feel you. I love a classic caesar, but for everyday, I actually prefer this avocado based dressing.  It’s bright, creamy, tart, and delicious.  Best of all it comes together in minutes and…