Air-Fryer Artichoke Salad with Lemon Parmesan Dressing | Kat Can Cook

Kat Can Cook

Name: Air-Fryer Artichoke Salad with Lemon Parmesan Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Colo-Pac Produce, Inc. Shallots Onions; Napoleon Co. Grille Garlic Cloves; O Organics Tri-Bean Blend, Organic; O Organics Cheese, Organic, Shredded, Parmesan; Celery; O Organics Parsley, Organic; Brussel Sprouts Package; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Signature Farms Lemon Juice; French's® Stone Ground Dijon Mustard; Artichoke

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Air-Fryer Artichoke Salad with Lemon Parmesan Dressing

Serves 620 mins prep15 mins cook

Need a salad for Easter? This Air-Fryer Artichoke Salad with Lemon Parmesan Dressing has got you covered 🍋🐣🥗 Save this post because the recipe is below, and all nutrition facts and tips along with a printable version is on my website!

0 servings

What you need

tsp salt

pepper

shallot

clove garlic clove

can canned white cannellini beans

O Organics Cheese, Organic, Shredded, Parmesan

cup parmesan cheese

celery

bunch fresh parsley

cup brussel sprouts

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

cup olive oil

fl oz lemon juice

tsp dijon mustard

can artichoke

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Instructions

Drain 2 cans of artichokes and pat dry. Toss the drained, dried artichoke hearts with minced garlic, 1 tablespoon of olive oil, salt, and pepper. Air fry at 400°F (200°C) for 15 minutes until crispy, then cut them in half.

For the dressing, whisk together parmesan, lemon juice, olive oil, Dijon, and salt and pepper to taste.

In a large serving bowl, layer the shaved Brussels sprouts, celery, white beans, parsley, and the crispy artichokes. Add the dressing and more parmesan, then toss. Serve immediately.

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