Description
This vibrant salad features a bed of fresh vegetables topped with golden, air-fried corn seasoned with smoky paprika and warm spices. The combination of creamy avocado, tangy feta, and bright lemon-Parmesan dressing makes this salad perfect for warm weather lunches or meal prepping for the week.
Ingredients
Scale
- 1 can corn, rinsed and well drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 small head iceberg lettuce, chopped
- 1 avocado, diced
- 2 Persian cucumbers, diced
- 10 cherry tomatoes, halved
- 1 red onion, finely chopped
- 100 g feta cheese, cubed
- 3 tablespoons fresh dill, chopped
- 4 tablespoons olive oil
- 1/2 lemon, juiced
- 1 teaspoon mustard
- 1 teaspoon honey
- 2 garlic cloves, pressed
- 3 tablespoons Parmesan cheese, grated
- Salt and black pepper, to taste
- Chili flakes, to taste
Instructions
- Season the Corn: Rinse and drain the canned corn, then pat it dry with paper towels to remove excess moisture. In a bowl, toss the corn with olive oil, smoked paprika, sweet paprika, garlic powder, onion powder, black pepper, and salt until every kernel is evenly coated.
- Air Fry: Place the seasoned corn in your air fryer basket in a single layer. Cook at 220 degrees Celsius (425 degrees Fahrenheit) for 12 to 15 minutes, shaking the basket occasionally, until the corn is golden and crisp with slightly charred edges.
- Chop the Vegetables: Chop the iceberg lettuce into bite-sized pieces and place it in a large bowl as your salad base.
- Prepare the Toppings: Dice the avocado, dice the Persian cucumbers, halve the cherry tomatoes, finely chop the red onion, cube the feta cheese, and mince the fresh dill.
- Combine: Add the avocado, cucumbers, cherry tomatoes, red onion, feta cheese, and dill to the lettuce bowl and toss gently to combine without breaking up the delicate ingredients.
- Whisk the Base: In a small bowl, whisk together olive oil, fresh lemon juice, mustard, and honey until well combined.
- Add Aromatics: Stir in the pressed garlic cloves and grated Parmesan cheese, then season with salt, black pepper, and chili flakes to taste.
- Taste and Adjust: Mix well and taste the dressing; adjust the seasoning or lemon juice to your preference before dressing the salad.
- Dress the Salad: Pour the lemon-Parmesan dressing over the vegetable mixture and toss gently to coat everything evenly without crushing the avocado.
- Add the Crispy Corn: Top the salad with the warm crispy corn, distributing it evenly across the bowl.
- Final Toss: Mix gently one more time, being careful to preserve the texture of the corn and creaminess of the avocado, then serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes