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Avocado Halloumi Salad Recipe

Avocado Halloumi Salad With Mediterranean Dressing

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Author: Irena Macri
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
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5 from 7 votes
Calories: 417kcal
Learn how to make a delicious and healthy avocado halloumi salad with a Mediterranean dressing of lemon, honey, and oregano. Gluten-free, vegetarian, and low-carb friendly salad meal.

Ingredients 

For the salad

  • 4 cups salad loosely packed, mixed greens
  • 1 cup cucumber 1 small Lebanese cucumber, sliced
  • 2/3 cup red pepper capsicum/bell pepper, sliced
  • 1/2 cup cherry tomatoes 10-12 tomatoes, halved
  • 1/4 onion yellow or red, thinly sliced
  • 1 medium avocado halved and sliced
  • 200 g halloumi cheese
  • Oil for cooking avocado oil, olive oil

For the Greek dressing

  • 2 tablespoons lemon juice juice of 1/2 lemon
  • 2.5 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 tsp pepper

Instructions

  • Assemble salad leaves and cut up vegetables between two serving bowls. You can also mix everything in one large bowl. Avocado can be sliced into strips or diced into cubes. Arrange it on top of the salads.
  • Whisk the dressing ingredients in a bowl and set aside.
  • Slice the halloumi cheese into thick slices, about 0.7-0.8 cm or the thickness of your little finger. Pat dry with a paper towel to absorb any excess moisture.
  • Preheat a large frying pan over medium-high heat. Add a tablespoon or two of oil to the pan and once hot, add the halloumi slices. Cook for 2 minutes on each side, until golden brown. If the cheese gives out some liquid, you may have to cook for a little longer on that first side, increasing the heat slightly to help evaporate the juices.
  • Top the salads with hot halloumi and serve straight away. Once halloumi cools down, it becomes a little more rubbery and loses than gorgeous soft melted cheese feel. It will still be good, just a slightly different texture.
  • Whisk the dressing again and drizzle over the salad when served.

Notes

For a lower-carb/keto version omit the honey or replace it with a sugar-free sweetener (1 teaspoon).

Make-Ahead Tip

The salad ingredients (except avocado) and the dressing can be made ahead of time and stored in the fridge for 1-2 days. Grill the halloumi just before serving (ideally).

Nutrition

Calories: 417kcal | Carbohydrates: 20g | Protein: 16g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Sodium: 965mg | Potassium: 870mg | Fiber: 8g | Sugar: 9g | Vitamin A: 18495IU | Vitamin C: 67mg | Calcium: 611mg | Iron: 3mg
Keywords: Salad, Salads, Halloumi Cheese, Gluten-Free, Avocado, Mediterranean, Halloumi
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