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For a refreshing yet satisfying summer salad, try this strawberry avocado salad with halloumi. This salad is loaded with crispy chickpeas, sweet berries, dried cherries, creamy avocado, and seared halloumi tossed in the best green goddess dressing.
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What makes this dish special
One of my favorite things to do in the summer is to go to the farmer's market. There are so many great fruits and vegetables available. Suddenly, grocery shopping is fun again.
An absolute must-purchase during this season is strawberries. During the peak season, they're so sweet it's like eating candy. I usually pop them right in my mouth but sometimes I'll make a fun dessert like roasted strawberry mousse cake or throw them in my lunch salad. Toss them with some avocado and fried halloumi and it's like summer in a bowl. Try this strawberry avocado salad with halloumi and crispy chickpeas and you'll see what I mean.
Ingredients
- Greek yogurt: A key ingredient in the green goddess salad dressing, providing a creamy and tangy base. It adds richness and a slight tanginess that balances the flavors of the herbs and lemon juice.
- Herbs: The fresh herbs (cilantro, basil, and parsley) are crucial for the green goddess dressing, adding vibrant, aromatic flavors that enhance the overall taste of the salad.
- Canned chickpeas: A convenient source of protein and fiber, making the salad more filling and nutritious. When sautéed with garlic, lemon zest, and almonds, they add a satisfying crunch and a nutty flavor to the dish.
- Almonds: Sliced almonds contribute a crunchy texture and a mild, nutty flavor to the salad.
- Halloumi: A semi-hard, brined cheese with a high melting point, making it ideal for frying or grilling. It adds a savory, salty flavor and a firm, chewy texture that contrasts with the fresh vegetables and fruit in the salad.
- Strawberries: Since we're using fresh strawberries, make sure to find sweet berries. The juicy sweet fruit will contrast perfectly with the salty halloumi and creamy avocado.
- Dried cherries: Add a sweet and slightly tart flavor to the salad, providing a contrast to the savory and tangy elements. Their chewy texture also complements the crunchy almonds and creamy avocado.
Substitutions and variations
- Protein: You can add almost any protein of your choice to this salad including grilled chicken, salmon, brisket, or steak.
- Vegan: Substitute the Greek yogurt in the dressing with a plant-based yogurt and replace the halloumi cheese with a vegan cheese or tofu.
- Nuts: Omit the nuts for a nut-free salad or substitute them with chopped walnuts or pecans.
Step-by-step instructions
Step 1: Make salad dressing
For years now, whenever strawberries came into season, I would make my blackened chicken and strawberry salad. This year I wanted something different, hence this strawberry avocado with halloumi salad. I am a huge fan of all of these ingredients so it was pretty much a guarantee that this was going to be a winning dish.
For the salad dressing, I wanted something earthy and creamy to balance the entire dish so I went with a green goddess dressing. I skipped the mayo and went with Greek yogurt for some tang but you can stick to mayo if your heart desires.
Use a combination of herbs including cilantro, basil, and parsley, and blend everything together. If the dressing is too thick, add just a touch of water.
Feel free to make the dressing up to 5 days in advance.
Step 2: Cook chickpeas
For the chickpeas, it's imperative that you dry the beans as well as you can. This will help them crisp up beautifully.
Heat oil in a large saute pan and the chickpeas. Let them cook for a few minutes before adding sliced almonds, garlic, and lemon zest. Once the nuts are toasted remove the pan from heat.
And there you have the crunchy component of the salad.
Step 3: Sear halloumi
In the same pan, heat another tablespoon of oil. Lay the sliced halloumi in an even layer and cook until golden brown.
Then, flip the halloumi over and flip until browned on the other side.
Meanwhile, prepare the fresh ingredients, including slicing the strawberries, shallots, and avocado. If you want to dull the sharp onion flavor from the shallots, you can let them soak in ice-cold water for 10 minutes before adding them to the salad.
Toss everything together, including the shallots and dried cherries, and there you have a simple but beautiful strawberry and avocado salad with halloumi. As I said, it's a true winner!
Make-ahead and storage
- Make-ahead: Feel free to make the salad dressing up to 5 days in advance. The salad can be assembled ahead of time, but the chickpeas will lose their crispy texture over time.
- Store: Keep the dressing in an airtight container and store it in the fridge for up to 5 days. Halloumi's texture changes as it cools, so you can store it separately from the remaining salad ingredients and reheat it gently before adding it to the dish.
Frequently asked questions
To prevent avocado slices from browning, you can drizzle them with lemon juice or lime juice. This will slow down the oxidation process and keep them looking fresh.
If you can't find halloumi or prefer a different cheese, you can use feta, paneer, or even grilled tofu as a substitute. These alternatives will provide a similar texture and flavor.
More summer salad recipes
Looking for more summer salads? Try these:
Recipe
Strawberry Avocado Salad with Halloumi
Ingredients
Green goddess salad dressing
- ½ cup plain Greek yogurt
- ¼ cup cilantro
- ¼ cup basil
- ¼ cup parsley
- 1 garlic clove
- ¼ cup olive oil
- juice from 1 lemon
- salt and pepper
Strawberry avocado halloumi salad
- 3 tablespoons olive oil divided
- 1 cup chickpeas rinsed and drained
- ⅓ cup sliced almonds
- 1 teaspoon minced garlic
- 1 teaspoon lemon zest
- 4 ounces halloumi sliced
- 4-5 cups salad greens
- 1 pint strawberries sliced
- 1 avocado sliced
- 1 shallot thinly sliced
- ¼ cup dried cherries
Instructions
- Make the green goddess dressing. Blend together yogurt with cilantro, basil, parsley, garlic, olive oil, and juice of 1 lemon. Season with salt and pepper. Set aside.
- Rinse, drain, and pat dry chickpeas. Heat 2 tablespoons oil in a saute pan over medium heat. Add chickpeas and cook until golden, about 4 minutes. Add sliced almonds, garlic, and lemon zest. Stir to combine and cook until nuts are toasted. Season with salt and pepper. Remove from heat and set aside.
- Wipe the pan clean and heat 1 tablespoon oil. Saute the sliced halloumi until browned on both sides, about 4-5 minutes. Remove from heat and set aside.
- Assemble the salads. Portion salad greens into bowls and top with sliced strawberries, sliced avocado, sliced shallots, dried cherries, chickpeas with almonds, and fried halloumi. Serve with green goddess dressing.
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