summer abundance quinoa salad with fried halloumi___________________________Ultra fresh and colorful salad with strawberries, cherries, creamy avocado, salty fried halloumi, and a peachy balsamic vinaigrette.
Ingredients
- 8 oz halloumi
- 1 cup strawberries, halved
- 1/2 cup cherries, halved
- 1 cup cooked quinoa
- 4-6 cups mixed greens (I used arugula)
- 1 avocado
peachy balsamic vinaigrette
- 1/3 cup olive oil
- 3 tbsp white balsamic vinegar
- 2 tbsp peach jam
- 1 tbsp honey
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- kosher salt and pepper, to taste
Instructions
- Heat a large skillet over medium. Line a plate with paper towels.
- Slice halloumi into 8 roughly equal slabs (about 1 oz each). Add a drizzle of olive oil to the skillet. Fry halloumi 2-3 minutes per side until golden and crisp. Remove to plate for draining.
- In an airtight jar, combine vinaigrette ingredients. Shake vigorously until emulsified. Alternatively, you can blitz the ingredients in a food processor until creamy and combined.
- To assemble the salad: place greens in a large bowl or platter. Arrange strawberry and cherry halves throughout. Slice avocado thinly and wedge around the perimeter. Finish with halloumi slices down the center. Serve with vinaigrette!
Notes
- Keep the vinaigrette separate from the salad if you plan to store leftovers. This prevents the greens from getting soggy.