Strawberry Avocado Salad with Halloumi
Servings 2
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.
Notes
The dressing can be prepared up to 5 days in advance.
