Halloumi salad is an elegant and vibrant addition to any low-carb table.
Make arugula salad with halloumi cheese and colorful veggies is dressed in a tangy mustard-honey vinaigrette and garnished with diced avocado for a summer-to-remember salad you’ll never forget.
Holly’s Halloumi Highlights
- Flavor: Crispy fried halloumi has a salty flavor and a slightly chewy texture that balances peppery arugula, juicy veggies, and zesty dressing.
- Skill Level: This recipe is easy to prep. Whisk the dressing, fry the cheese, assemble, and serve.
- Swaps: No halloumi? No problem! Try slices of Indian paneer, firm tofu, or tempeh instead.
- Serving Suggestions: Make it a hearty main and add sliced chicken breast, or grilled shrimp.
Salad Ingredients
- Halloumi: This goat and sheep’s milk cheese has a tangy, sharp flavor and a delightfully firm texture that keeps it solid when it’s fried or grilled. It’s a great addition to vegetarian salads because it’s easy to find, packed with protein, and makes this dish a “statement salad.”
- Lettuce: Arugula (AKA rocket) has delicately shaped leaves and a sharp, peppery flavor, which makes it a perfect addition to a roasted beet salad. Use it on its own, or mix it with chopped kale, baby spinach, or mixed greens if the flavor of arugula is too strong.
- Vegetables: Garden-fresh veggies like tomatoes, cucumbers, peas, bell peppers, and avocado add color, crunch, and flavor to halloumi salad. Other extras to add are sliced black olives, Kalamata olives, artichoke hearts, baby corn, or even a handful of bean sprouts.
- Vinaigrette: This vinaigrette is made with pantry basics, but if time is short, use a bottle of store-bought honey mustard dressing. Honey can be substituted with maple syrup or a sugar-free liquid sweetener. Apple cider vinegar, champagne vinegar, or rice vinegar are good substitutes for red wine vinegar.
How To Make Halloumi Salad
- Whisk dressing ingredients together and set aside (full recipe below).
- Cook sliced halloumi until golden and crispy on both sides, and set aside.
- Toss remaining salad ingredients in a bowl with vinaigrette.
- Top salad with fried halloumi and sliced avocados.
Great Salad Secrets
- A salad spinner is the best way to guarantee the arugula and vegetables are dry so the dressing can adhere properly.
- You might not need all of the dressing. Leftover dressing can be stored in the refrigerator for up to 10 days. Shake before using as a dressing for a Greek salad, or as a marinade for grilled chicken breasts.
Savory Salad Serving & Storing
Serve halloumi salad with a sprinkle of crunched up keto crackers or a side of ground chicken meatballs with a tangy tzatziki in keeping with the Greek theme.
Store salad greens with veggies separately from halloumi and avocado slices in a covered container for up to 3 days. Drain and stir the salad if necessary, and add fresh vinaigrette, greens, or veggies to refresh it. Heat halloumi in the microwave, air fryer, or under the broiler to warm it before topping the salad. Leftover halloumi salad can be made into a wrap with cottage cheese flatbread for an energizing workday lunch.
More Low-Carb Salads
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Halloumi Salad
Equipment
Ingredients
- 1 block halloumi about 8 ounces, cut in ½-inch slices
- 2 cups arugula washed & dried
- 1 cup cherry tomatoes halved
- ½ English cucumber sliced
- ¾ cup snap peas sliced
- ½ bell pepper chopped
- ½ avocado sliced
Vinaigrette
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ⅛ teaspoon each salt and pepper or to taste
Instructions
- In a small bowl or jar, whisk (or shake) together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
- Heat a nonstick skillet over medium-high heat. Add sliced halloumi and cook for 2–3 minutes per side, or until golden and crispy. Remove from heat.
- In a large bowl, toss arugula, cucumber, tomatoes, bell pepper, and snap peas. Drizzle with dressing and toss gently to coat.
- Add warm halloumi and avocados on top of the salad. Serve immediately.
Notes
- To store leftovers, remove halloumi and avocado and refrigerate in an airtight container for up to 3 days.
- Drain if necessary and restore with fresh vinaigrette, avocado, and halloumi.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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