Looking for a fun summer dish that’s as vibrant as it is nutritious?
This wholesome and filling salad is a feast for both the eyes and the body. Packed with protein-rich halloumi, nutritious avocados from Mexico, and a rainbow of fresh ingredients, it promises to leave you satisfied and energized throughout the day.
Whether you’re seeking a hearty lunch or a refreshing dinner, this salad is sure to become a new favourite in your recipe rotation.
Quinoa, Halloumi and Avocado Salad
Prep time: 20 minutes
Cook time: 30 minutes
Makes: 4 servings
Ingredients:
Salad
- 1 block (200 g) halloumi cheese, cubed
- 2 ½ cups (625 ml) cooked tricolour quinoa
- 1 ½ cups (375 ml) cherry tomatoes, quartered
- 1 cup (250 ml) mini cucumbers, diced
- ½ cup (125 ml) roughly chopped fresh mint
- ½ cup (125 ml) roughly chopped curly parsley
- ½ cup (125 ml) pomegranate seeds
Dressing
- 4 tbsp (60 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp (10 ml) sumac
- ½ tsp (2 ml) salt
- 1 clove of minced garlic
Avocado cream
- 2 ripe avocados from Mexico, peeled and pitted
- ½ cup (125 ml) plain Greek yogurt
- ½ tbsp (7 ml) lemon juice
- ½ tsp (2 ml) salt
Garnish
- Store-bought pita chips, crumbled
- Additional pomegranate seeds
Directions:
- In a medium-sized pan over medium heat, brown the cheese cubes for 2 to 3 minutes on each side. Set aside on a plate and let them cool completely.
- Prepare the dressing by mixing all the ingredients for it in a small bowl.
- To make the avocado cream, add all the ingredients to a food processor and pulse for 1 to 2 minutes until a creamy texture is achieved. Set aside.
- In a large bowl, mix the salad ingredients with the cooled cheese cubes. Pour the dressing over the salad and mix well. Adjust the seasoning as needed.
- To serve, spread the avocado cream on a serving plate (or in four shallow bowls) and place the salad on top. Garnish with pita chips, additional pomegranate seeds and a bit of any extra sumac.
Enjoy!
