Air-Fried Avocado Salad with Chipotle-Lime Vinaigrette
This salad is all about contrasts: cool, crisp baby gem or romaine meets warm, creamy avocado wedges with a golden, air-fried crust. Juicy tomatoes, smoky roasted corn, and pickled onions layer in even more flavor, while a chipotle-lime vinaigrette brings a smoky-tangy punch that ties everything together.
Servings: Four
INGREDIENTS
2 large ripe but firm avocados
1 cup gluten-free panko
1/2 cup gluten-free cornstarch
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 egg
2 heads romaine lettuce
1 cup cherry tomatoes
1 cup roasted corn
1/3 cup pickled red onions
1/4 cup fresh cilantro leaves
Chipotle-Lime Vinaigrette
2 tablespoons lime juice
2 teaspoons adobo sauce
1 teaspoon white miso paste
1 teaspoon honey
1/3 cup olive oil
PREPARATION
Prepare avocado: Slice avocados into wedges. Set up 3 bowls with cornstarch in the first, beaten egg in the second, and panko mixed with smoked paprika and garlic powder in the third. Season each station with salt and pepper.
Bread avocado: Dip each avocado wedge first in cornstarch, then in egg, then in seasoned panko, pressing lightly so coating adheres.
Air-fry avocado: Preheat air fryer to 375°F (190°C). Arrange avocado wedges in a single layer and cook 6–8 minutes until golden and crisp, flipping halfway through if needed. Season with salt immediately after removing from air fryer. Alternatively, heat a pan with a little oil and pan-fry 1 minute on each side.
Make vinaigrette: In a small bowl whisk lime juice, adobo sauce, white miso paste, and honey. Slowly drizzle in olive oil while whisking until emulsified or use an immersion blender. Taste and adjust salt if needed.
Prepare vegetables and assemble base: Chop romaine and halve cherry tomatoes. Spread romaine on a platter or divide among bowls and add cherry tomatoes, roasted corn, and pickled red onions. Pour on some dressing.
Plate: Top salad with warm air-fried avocado and scatter cilantro leaves over top. Drizzle with chipotle-lime vinaigrette just before serving.
Notes:
Gluten-free panko brands vary in texture. Kikkoman gluten-free panko stays especially crisp after air-frying. If you prefer a finer coating, pulse the panko a few times in a mini chopper so it adheres more evenly to the avocado.
Avocados should be ripe but still firm so the wedges hold their shape during breading and cooking.
To make quick pickled onions: Combine 1/2 c white vinegar, 1 T sugar, and 1 T salt with thinly sliced red onion. Let sit at least 20 minutes before using. They will turn a beautiful bright pink.
