Name: Seared Halloumi & Avocado Salad with Lemon-Herb Vinaigrette
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz halloumi cheese, sliced into 1/2-inch slabs; 2 ripe avocados, sliced; 4 cups baby arugula; 1 cup cherry tomatoes, halved; 1/4 cup toasted pumpkin seeds; 2 tbsp extra-virgin olive oil (plus more for searing); 1 clove garlic, minced; 1 lemon, zested and juiced; 1 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill; Salt, to taste; Black pepper, to taste

Seared Halloumi & Avocado Salad with Lemon-Herb Vinaigrette

CookwithNewsletter

Channeling feline wisdom, this salad is as selective and intuitive as the cat's approach to eating: only the best, nothing unnecessary, and a balance of flavors that feels effortless. Seared halloumi brings rich, golden crispness, perfectly complemented by creamy avocado, vibrant cherry tomatoes, and peppery arugula. A zippy lemon-herb vinaigrette cuts the richness, while toasted pumpkin seeds add a satisfying crunch. This dish is keto, pescatarian, pork-free, and vegetarian—filling, elegant, and utterly unbothered by fleeting food trends.

Ingredients

Instructions

Pat halloumi slices dry and season lightly with salt and black pepper.
Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil. Sear halloumi slices for 2-3 minutes per side until golden and crispy. Set aside on a plate.
In a small bowl, whisk together 2 tbsp olive oil, garlic, lemon zest, lemon juice, parsley, dill, and a pinch of salt and pepper until emulsified.
In a large bowl, toss arugula with half the vinaigrette. Arrange on a serving platter or individual plates.
Top arugula with seared halloumi, avocado slices, and cherry tomatoes. Drizzle with remaining vinaigrette.
Scatter toasted pumpkin seeds over the top for crunch. Taste and adjust seasoning with more lemon juice or salt if needed. Serve immediately.