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Brussel Sprouts and Fresh Corn Summer Salad

This delicious summer salad is packed with bold flavors, fresh veggies and is best served cold for those hot summer cookouts!
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Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Summer Salad
  • 2 pounds Fresh Brussel Sprouts trimmed and sliced
  • 1 Red Onion or Cooking Onion
  • 1 Red Bell Pepper
  • 4 Fresh Corn Cobs husked, cleaned and cobbed
  • 5 Slices Thin Cut Bacon cut into small strips
Summer Salad Dressing
  • 6 tbsp Extra Virgin Olive Oil
  • 1 Lemon juiced
  • 2 Limes juiced
  • 1 tsp Red Chili Flakes
  • 2 tsp Minced Garlic
  • 3 tbsp Grated Parmesan Cheese
  • 3 tbsp Honey
  • Salt and Fresh Cracked Pepper to taste

Equipment

  • 1 Air Fryer

Method
 

  1. In a large bowl, toss all veggies together with avocado or olive oil.
  2. Add to air fryer and cook on 400° until the veggies are soft. This will be up to 30 minutes. Make sure to check every few minutes and toss veggies so they cook even.
  3. Once cooked, set aside and let completely cool. This will be 30-45 minutes.
  4. While veggies are cooling, mix together in a large bowl the dressing ingredients.
  5. Once veggies are cooled, add to the large bowl on top of the dressing. Toss until the dressing is fully coating veggies.
  6. Serve immediately or store in fridge until ready.