Crunchy Summer Salad

10m
Serves 1
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Directions

  1. 1Chop the iceberg lettuce into bite-sized pieces.
  2. 2Transfer the chopped lettuce to a large bowl.
  3. 3Slice the cucumbers lengthwise and then chop them into small pieces.
  4. 4Add the chopped cucumbers to the bowl with the lettuce.
  5. 5Halve the cherry tomatoes.
  6. 6Add the halved cherry tomatoes to the bowl.
  7. 7Chop the red onion into thin slices.
  8. 8Add the chopped red onion to the bowl with the other vegetables.
  9. 9Finely chop the fresh parsley.
  10. 10For the dressing, add sour cream to a small bowl.
  11. 11Pour olive oil into the sour cream.
  12. 12Add black pepper and garlic powder to the dressing.
  13. 13Grate Parmesan cheese into the dressing mixture.
  14. 14Squeeze fresh lemon juice into the dressing.
  15. 15Mix the dressing ingredients until well combined and smooth.
  16. 16Pour the prepared dressing over the vegetables in the large bowl.
  17. 17Drain the canned corn and place it in an air fryer basket.
  18. 18Season the corn with salt and paprika.
  19. 19Drizzle olive oil over the corn.
  20. 20Cook the corn in the air fryer until golden and slightly crispy.
  21. 21Add the roasted corn to the salad.
  22. 22Mix all the ingredients thoroughly until the salad is evenly coated with the dressing.
  23. 23Serve the crunchy summer salad.

Ingredients

  • Iceberg lettuce
  • 2 cucumbers
  • 10 cherry tomatoes
  • 0.5 red onion
  • Parsley
  • 1 can corn
  • Olive oil
  • Salt
  • Paprika
  • Sour cream
  • Black pepper
  • Garlic powder
  • Lemon juice
  • Parmesan

Equipment

cutting boardknifelarge bowlgratersmall bowlspoonair fryer