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two bowls of a colourful salad filled with various vegetables, feta cheese and tofu. Loads of avocado and a hand adding some salad dressing to one of the bowls

Both Things Can Be True Salad

Teri-Ann Carty
This high protein and vegetable heavy salad is certain to keep you satisfied for hours!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Course
Cuisine American
Servings 4 people

Equipment

  • air fryer

Ingredients
  

  • 1 small radicchio (roughly chopped)
  • 1 watermelon radish (lightly pickled in lime juice)
  • 2 cups fennel (thinly sliced)
  • 4 cups arugula
  • ½ cup feta (crumbled)
  • 2 cups cooked chicken (shredded)
  • ½ block tofu (cubed & air fried)
  • 8 asparagus spears (air fried)
  • 2 tbsp fresh chives
  • ½ cup raw walnuts (roughly chopped)
  • 2 tbsp hemp seeds
  • sea salt
  • cracked pepper
  • pinch Aleppo pepper
  • 2-3 tbsp balsamic vinaigrette (recipe below)

Instructions
 

  • Slice radish on a mandolin and place in a small bowl. Squeeze juice of one lime over the radish and toss to coat. Set aside.
  • Preheat air fryer to 390 for 3 minutes. Pat dry tofu and slice into small cubes. Toss tofu in 1 tsp olive oil, sea salt and Aleppo chilli flakes. Place in the air fryer basket. Air fry for 6 minutes and set aside.
  • Trim ends off of asparagus and drizzle with a tsp olive oil and sprinkle with salt and pepper. Air fry for 5 minutes and set aside to come to room temperature. Chop asparagus spears in smaller pieces to serve onto salads.
  • Chop radicchio and place in a large bowl. Thinly slice fennel ion mandolin and place in the bowl. Add arugula and toss together with your hands or tongs.
  • Once ready to serve, drizzle greens with 2-3 tbsp of balsamic dressing and toss gently to coat. Place greens into individual bowls and evenly top with remaining ingredients.
  • Finish each bowl with a drizzle of dressing, salt and cracked pepper.
Keyword air fryer, butter chicken, fennel, feta, gluten free, salad