Description
This Crispy Buffalo Halloumi Salad combines irresistible flavor and fresh ingredients. Perfect for a quick dinner or a healthy meal, it’s easy to prepare and sure to please!
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
- Combine the carrot sticks, celery, parsley, and onion in a large bowl.
- In a separate bowl, whisk together white wine vinegar, olive oil, lemon juice, honey, and salt. Pour this mixture over the vegetables and toss to coat. Refrigerate for a while.
- To make the buffalo sauce, heat Frank’s hot sauce, butter, and honey in a small saucepan until it simmers gently, then remove from heat after whisking.
- Heat avocado oil in a large skillet over medium-high heat. Add the halloumi cubes, allowing them to brown on one side for a few extra minutes before moving them around to brown all sides.
- Once browned, toss the halloumi with the buffalo sauce and let rest for at least 5 minutes.
- Serve the buffalo halloumi over the carrot and celery salad, topped with blue cheese crumbles and blue cheese dressing. Enjoy!
Notes
Ensure the halloumi is well-browned to enhance flavor.
Feel free to adjust the spice level by varying the amount of hot sauce.
This salad is best enjoyed fresh but can be stored in the refrigerator for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg