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Patricia M.

Delicious Keto Haloumi Avocado Salad

A fresh and colorful salad layered with crisp vegetables, creamy avocado, golden fried halloumi, and basil, all finished with a zesty honey-orange mustard dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Salad
Cuisine: Kiwi
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 ripe avocados chopped
  • ½ iceberg lettuce chopped
  • 200 g cherry tomatoes sliced
  • ¼ red onion finely sliced
  • 200 g halloumi thinly sliced and cut into bite-size pieces
  • Handful of fresh basil chopped
Honey-Mustard Dressing
  • ¼ cup olive oil
  • ¼ cup fresh orange juice
  • 2 tsp honey
  • 1 tsp wholegrain mustard
  • 1 Tbsp apple cider vinegar
  • Salt and pepper to taste

Equipment

  • Large mixing bowl or small bowl — for whisking the dressing
  • Whisk — for combining the dressing ingredients
  • Large serving platter — for assembling the salad
  • Large non-stick frying pan — for cooking the halloumi
  • Knife — for chopping and slicing the salad ingredients and halloumi

Method
 

  1. Make the Dressing: Whisk the olive oil, fresh orange juice, honey, wholegrain mustard, apple cider vinegar, salt, and pepper together until well combined, then set aside until needed.
  2. Build the Salad Base: Arrange the chopped iceberg lettuce, sliced cherry tomatoes, and finely sliced red onion on a large serving platter.
  3. Dress the Vegetables: Pour some of the prepared dressing over the lettuce, tomatoes, and onion, then gently mix everything together so the vegetables are lightly coated.
  4. Prepare the Halloumi: Thinly slice the halloumi, then cut the slices into bite-size pieces.
  5. Fry the Halloumi: Heat a large non-stick frying pan and cook the halloumi for a few minutes on each side, turning as needed, until the pieces are golden.
  6. Add the Avocado and Halloumi: Chop the ripe avocado and arrange it over the salad base along with the warm, golden halloumi.
  7. Finish with Basil and Dressing: Scatter the chopped fresh basil over the salad, then drizzle with the remaining dressing just before serving.

Notes

  • Use ripe avocados so they are creamy and easy to chop without becoming overly firm.
  • Slice the red onion finely so its sharper flavor does not overpower the other salad ingredients.
  • Cook the halloumi until golden on each side for the best contrast between its browned exterior and softer center.
  • Add the avocado and warm halloumi after dressing the salad base to keep their textures distinct.
  • Reserve some dressing for drizzling over the finished salad just before serving.
  • Season the dressing with salt and pepper according to taste, keeping in mind that halloumi is naturally salty.
  • Fresh basil adds a fragrant finishing touch and complements the citrusy dressing.