Air-Fried Corn and Skyr Salad

Ingredients

• 150 g Boiled sweet corn
• 225 g Skyr (The method refers to this as yoghurt.)
• 2 Onion (Chopped; size unspecified.)
• 2 Tomato (Chopped; the source says “To tomato,” interpreted as two tomatoes.)
• 100 g Cucumber
• 2 Garlic (Grated; clove count inferred from “2 Garlic.”)
• 2 Green chile (Chopped.)
• 1 tsp Kashmiri red chile powder
• 0.5 tsp Cumin powder (Jeera powder.)
• 0.5 tsp Chaat masala (Blend composition not specified.)
• 1 tsp Dried oregano
• 10 ml Oil (Use 5 ml with the corn and the remaining 5 ml in the skyr mixture; type unspecified.)
• 0.5 tsp Black pepper powder
• 1 Lemon (Squeeze; use half in the skyr mixture and the source lists one lemon overall.)
• Coriander leaves (Some chopped for the skyr mixture; add more with the vegetables. Amount unspecified.)
• Salt (To taste; added to both the corn and skyr mixture.)

Steps

1. 1

   Put the boiled sweet corn in a bowl. Add the Kashmiri red chile powder, cumin powder, chaat masala, oregano, 5 ml of the oil, and salt to taste. Mix until the corn is evenly coated.

2. 2

   Transfer the seasoned corn to an air fryer and cook at 180°C for 10–12 minutes.

3. 3

   In a separate bowl, combine the skyr, grated garlic, chopped green chiles, black pepper, the juice of half the lemon, the remaining 5 ml oil, salt to taste, and some chopped coriander leaves.

4. 4

   Mix the skyr mixture well and set it aside.

5. 5

   In a serving bowl, add the chopped onion, chopped tomato, cucumber, coriander leaves, prepared skyr mixture, and air-fried corn.

6. 6

   Mix everything together, check the seasoning, adjust the salt if needed, and serve.

Notes

The source does not specify the onion or tomato size, the amount of coriander leaves or salt, or the type of oil. Serving count is estimated. The stated nutrition figures (30 g protein, 430 calories) are reported in the post; they may depend on the skyr and portion size.

Nutrition per serving

• salad
• side
• vegetarian
• gluten-free
• air-fried
• high-protein