Description
This Crispy Buffalo Halloumi Salad combines fresh veggies, crispy halloumi, and a tangy buffalo sauce. It’s quick to prepare, packed with flavor, and perfect for a healthy dinner.
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 carrot sticks, celery, parsley, and red onion.
- In a separate bowl, whisk together the white wine vinegar, olive oil, lemon juice, honey, and sea salt. Pour this dressing over the vegetables and toss to coat. Refrigerate the salad mixture.
- For the buffalo sauce, add frank’s hot sauce, salted butter, and honey to a small saucepan and simmer gently. Whisk until well combined and then remove from heat.
- Over medium-high heat, warm avocado oil in a large skillet. Add the halloumi cubes and allow them to cook until browned, flipping to brown all sides.
- Once browned, remove from the skillet and toss the halloumi with the prepared buffalo sauce. Let rest for at least 5 minutes.
- Serve the carrot and celery salad topped with the buffalo halloumi, blue cheese crumbles, and blue cheese dressing. Enjoy your salad immediately.
Notes
Ensure to let the halloumi rest after tossing in buffalo sauce for enhanced flavor.
Feel free to adjust the hot sauce level according to your spice preference.
This salad is best enjoyed fresh but can be stored in the refrigerator for a day.
Nutrition
- Serving Size: 1 salad
- Calories: 400
- Sugar: 8g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg