Air Fryer Tempura Artichoke Salad with Lemon Dill Dressing || Gracefult Kitchen

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Air Fryer Tempura Artichoke Salad with Lemon Dill Dressing

Lamb

Sneak more vegetables into your salad with these lightly battered artichoke "croutons." Use a vegetable peeler to shave long ribbons from asparagus stalks.

Ingredients

Cooking spray
1 cup almond flour
1 tablespoon cornstarch
½ teaspoon salt plus 1/8 teaspoon, divided
1 cup canned quartered artichoke hearts
1 large egg
1 cup cold water
2 cups stemmed and chopped kale
2 cups baby spinach
1 cup shaved asparagus
1 cup shredded green cabbage
1 cup rinsed canned chickpeas
½ cup whole-milk plain strained yogurt, such as Greek-style
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 teaspoon honey
1 tablespoon sliced almonds, toasted

Description

Coat the basket of an air fryer with cooking spray.
Combine almond flour, cornstarch and 1/2 teaspoon salt in a large bowl; mix well. Pat artichoke hearts dry; toss in the almond flour mixture to coat. Remove and set aside.
Whisk egg and water in a separate large bowl. Add the remaining almond flour mixture; whisk until smooth.
Dip each artichoke into the batter; transfer to a plate and let rest for 2 to 3 minutes. Working in batches as necessary, arrange the artichokes in the prepared basket; coat with cooking spray. Cook at 400°F until lightly golden, 7 to 8 minutes. Carefully flip and cook until golden brown, 2 to 3 minutes more. (Be gentle when flipping; they may stick.)
Combine kale, spinach, asparagus, cabbage and chickpeas in a large bowl.
Combine yogurt, lemon juice, dill, honey, and the remaining 1/8 teaspoon salt in a small bowl. Drizzle on the salad and toss to coat. Arrange the salad on a platter. Top with the tempura artichokes and sprinkle with almonds.