Charred Broccolini Salad (Printable Version)

Air-fried broccolini tossed with garlic chips, lemon, and Parmesan for a fresh, savory side or light main.

# What You'll Need:

→ Vegetables

01 - 14 oz broccolini, trimmed
02 - 2 tbsp olive oil
03 - 3 garlic cloves, thinly sliced

→ Seasonings & Flavor

04 - 1 lemon, zested and juiced
05 - 1/2 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
07 - 1/4 tsp red pepper flakes (optional)

→ Cheese

08 - 1.5 oz Parmesan cheese, shaved or grated

→ Garnish

09 - 2 tbsp toasted pine nuts (optional)
10 - Extra lemon wedges, for serving

# Directions:

01 - Set air fryer to 400°F and preheat for 3 minutes.
02 - In a large bowl, toss broccolini with 1.5 tablespoons olive oil, kosher salt, and black pepper until evenly coated.
03 - Place broccolini in a single layer in the air fryer basket and cook for 7 to 9 minutes, shaking halfway through, until charred and tender.
04 - While broccolini cooks, heat remaining 0.5 tablespoon olive oil in a small skillet over medium heat. Add garlic slices and cook, stirring frequently, until golden and crisp, about 1 to 2 minutes. Drain on paper towels.
05 - Transfer hot broccolini to a serving platter. Drizzle with lemon juice, sprinkle with lemon zest, and gently toss.
06 - Scatter garlic chips and Parmesan over broccolini. Sprinkle red pepper flakes and toasted pine nuts if desired.
07 - Serve immediately with extra lemon wedges on the side.

# Additional Tips::

01 -
  • Ready in under 25 minutes—perfect for weeknight dinners when you want something that feels special but doesn't demand hours.
  • The charred edges on the broccolini add a savory depth that roasted versions sometimes miss.
  • Naturally vegetarian and gluten-free, so it works for almost any table without substitutions or apologies.
02 -
  • Don't skip the preheat—a cold air fryer won't char the broccolini, and you'll end up with steamed green instead of caramelized magic.
  • The garlic chips burn faster than you'd think, so stay by the skillet and keep stirring; golden is the goal, not dark brown.
03 -
  • Always taste as you season—the amount of salt and pepper that feels right depends on how salty your Parmesan is and how intense your lemon is.
  • If you're making this ahead, keep the components separate until the last moment; cold charred broccolini loses its appeal, but you can gently reheat it in a warm skillet for a minute before assembling.
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