Sneak more vegetables into your salad with these lightly battered artichoke “croutons.”
Use a vegetable peeler to shave long ribbons from asparagus stalks.
Combine almond flour, cornstarch and 1/2 teaspoon salt in a large bowl; mix well.
Photo: Photographer: Kelsey Hansen, Food Stylist: Charlie Worthington, Prop Stylist: Stephanie Hunter
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 400F 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.
Drizzle on the salad and toss to coat.
Arrange the salad on a platter.
Top with the tempura artichokes and sprinkle with almonds.
Tip
For the best flavor, toast nuts before using in a recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
