Description

This Crispy Buffalo Halloumi Salad features a delightful mix of fresh veggies and spicy halloumi, perfect for a quick, flavorful meal that’s both satisfying and healthy.

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

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Instructions

In a large bowl, combine the carrot sticks, celery, parsley, and onion.
In a separate bowl, whisk together the white wine vinegar, olive oil, lemon juice, honey, and salt; pour this over the vegetable mixture and toss to coat.
Transfer the bowl to the refrigerator to chill for a while.
To make the buffalo sauce, combine the Frank's hot sauce, butter, and honey in a small saucepan, and bring to a gentle simmer, whisking before removing from heat.
Heat avocado oil in a large skillet over medium-high heat, then add the halloumi cubes, allowing one side to brown nicely before turning them.
Flip the halloumi pieces to brown them on all sides, then remove from the skillet; toss the cooked halloumi with the buffalo sauce and let it rest for about 5 minutes.
Serve the buffalo halloumi on top of the chilled carrot and celery salad, adding the blue cheese crumbles and blue cheese dressing. Enjoy right away!

Notes

For extra spice, add more Frank’s hot sauce to the buffalo sauce.
You can substitute the halloumi with tofu for a vegan option, adjusting the cooking time accordingly.
Chill the salad for an even more refreshing taste before serving.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 10g
Sodium: 1400mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 20g
Cholesterol: 60mg