Halloumi Salad
Fried halloumi cheese mingles with fresh summer greens and vegetables in this bright, tangy salad.
Servings: 4
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
Calories: 235kcal | Carbohydrates: 9g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 115mg | Potassium: 371mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1163IU | Vitamin C: 44mg | Calcium: 43mg | Iron: 1mg