Description
This Crispy Buffalo Halloumi Salad combines fresh, vibrant veggies with the irresistible flavor of crispy halloumi tossed in a spicy buffalo sauce, making it a healthy, quick meal perfect for lunch or 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 the carrot sticks, celery, parsley, and onion.
- In a separate bowl, whisk together the white wine vinegar, olive oil, lemon juice, honey, and sea salt, then pour it over the vegetables and toss well. Refrigerate the mixture.
- For the buffalo sauce, combine Frank's hot sauce, butter, and honey in a small saucepan and simmer gently, whisking until mixed. Remove from heat.
- In a large skillet over medium-high heat, heat the avocado oil and add the halloumi, allowing it to brown on all sides, stirring gently to avoid sticking.
- Once browned, remove the halloumi from the skillet and toss it with the prepared buffalo sauce, letting it rest for at least 5 minutes.
- Serve the buffalo halloumi over the chilled carrot and celery salad, topped with blue cheese crumbles and blue cheese dressing.
Notes
You can adjust the spiciness by modifying the amount of Franks hot sauce used.
This salad can be made ahead; just add the buffalo halloumi before serving to keep it crispy.
Feel free to add other toppings like avocado or radishes for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 368
- Sugar: 9g
- Sodium: 949mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 61mg