Description
This Crispy Buffalo Halloumi Salad combines fresh veggies with spicy buffalo halloumi for an irresistible dish. Ideal for a healthy meal or light lunch, it’s easy to prepare and full of flavor.
Ingredients
Scale
- 2 cups carrot sticks
- 2 cups chopped celery, peeled
- ⅓ cups chopped fresh parsley
- ¼ large red onion, thinly sliced
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- ½ tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon sea salt
- ½ cup frank’s hot sauce
- 3 tablespoons salted butter
- 2 tablespoons honey
- 1.5 tablespoons avocado oil
- 17.6 oz. halloumi, cut into 1-inch cubes
- ⅓ cup blue cheese crumbles
- ⅓ cup blue cheese dressing
Instructions
- In a large bowl, combine the carrot sticks, celery, parsley, and onion.
- In a separate bowl, mix the white wine vinegar, olive oil, lemon juice, honey, and salt. Pour over the vegetables and toss to combine. Refrigerate the salad.
- To make the buffalo sauce, mix the Frank’s hot sauce, butter, and honey in a small saucepan and bring to a gentle simmer. Whisk well and remove from heat.
- Heat the avocado oil in a large skillet over medium-high heat. Add the halloumi cubes and brown them on all sides, ensuring they are moved gently to prevent sticking.
- Once browned, remove the halloumi from the skillet and toss with the buffalo sauce. Allow to rest for at least 5 minutes.
- Top the salad with the buffalo halloumi, blue cheese crumbles, and drizzle with blue cheese dressing. Serve immediately.
Notes
For extra crunch, feel free to add sliced bell peppers or cucumbers.
You can adjust the level of spiciness by altering the amount of frank’s hot sauce used.
This salad is best enjoyed fresh but can be stored in the fridge for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 5g
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 40mg