Greek Salad with Grilled Halloumi and Avocado
A vibrant and satisfying Greek salad with grilled halloumi cheese and creamy avocado, perfect for a light keto-friendly lunch.
Ingredients
- about 225 g Halloumi cheese
- 1 pint Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.5 cup Kalamata olives
- 2 medium Avocado
- 3 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 1 tsp Dried oregano
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice the about 225 g of Halloumi cheese into 0.635 cm thick pieces.
- 2Heat a grill pan or skillet over medium heat (176.7°C / 175°C). Grill the about 225 g of halloumi slices for 2 to 3 minutes per side, until they are golden brown and have grill marks. Remove from heat and set aside.
- 3In a large bowl, combine the 1 pint of cherry tomatoes (halved), the 1 medium cucumber (diced), the 0.5 medium red onion (thinly sliced), and the 0.5 cup of Kalamata olives.
- 4Add the 2 medium avocados (diced) to the large bowl with the vegetables and olives.
- 5In a small bowl, whisk together the 3 tbsp of olive oil, the 2 tbsp of red wine vinegar, and the 1 tsp of dried oregano until well combined.
- 6Pour the dressing over the ingredients in the large bowl and toss gently to coat everything evenly.
- 7Arrange the grilled halloumi slices on top of the salad and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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