Avocado Halloumi Salad with Mediterranean Dressing
A refreshing salad featuring crispy greens, creamy avocado, and golden halloumi, all drizzled with a zesty Mediterranean dressing.
Ingredients
Salad Ingredients
- 4 cups mixed greens (loosely packed) Provides a fresh, crisp base.
- 1 small Lebanese cucumber, sliced Adds a crunchy texture.
- 2/3 cup red bell pepper, sliced Brings vibrant color.
- 1/2 cup cherry tomatoes, halved (about 10-12 tomatoes) Offers a juicy burst of flavor.
- 1/4 onion, thinly sliced (yellow or red) Adds a sharp edge.
- 1 medium avocado, halved and sliced Introduces creamy richness.
- 200 g halloumi cheese The star of the show.
- Oil for cooking (avocado oil or olive oil) Essential for achieving a golden crust.
Dressing Ingredients
- 2 tablespoons lemon juice (juice of 1/2 lemon) Brightens the flavor.
- 2.5 tablespoons olive oil Creates a luscious dressing.
- 1 teaspoon dried oregano Infuses Mediterranean notes.
- 1 tablespoon honey Adds a hint of sweetness.
- 1/2 teaspoon salt Enhances all the flavors.
- 1/4 teaspoon pepper Gives a subtle kick.
Instructions
Preparation
- Wash your fresh produce thoroughly. Tear the mixed greens into bite-sized pieces.
- Slice the cucumber, chop the red bell pepper, thinly slice the onion, and halve the cherry tomatoes.
Prepare the Halloumi
- Slice the halloumi cheese into thick slices and pat them dry.
Make the Dressing
- Combine lemon juice, olive oil, dried oregano, honey, salt, and pepper in a small bowl. Whisk until well blended.
Cook the Halloumi
- Preheat a frying pan over medium-high heat, add oil, and cook the halloumi slices for about 2-3 minutes on each side until golden brown.
Assemble the Salad
- Slice the avocado and arrange it on the prepared salads.
- Top with warm halloumi and drizzle the dressing over the salad.
Notes
Store leftovers separately to keep the veggies crisp. Best served immediately with a sprinkle of fresh herbs.