Grilled Pear and Halloumi Salad with Lemon Basil Vinaigrette
Makes 5 servings
Per serving: 370 kcals, 11.8g Protein, 32.0g Fat (mostly unsat. Fat), 9.8g Sat. fat, 12.1g Carb, 3.9g Fiber, 0.9g Sugar
Ingredients
Dressing- 2 garlic cloves, minced
- 1 tbsp. lemon juice
- Zest of ½ lemon
- 2 tsp. maple syrup
- 1 tbsp. apple cider vinegar
- 1 tbsp. rice vinegar
- ¼ cup olive oil
- 1 cup basil leaves, finely chopped
- Salt & Pepper to taste
- 3 Pears, sliced lengthways top to bottom
- 7 ounces Halloumi cheese, sliced into 6 pieces
- 2 avocados, sliced
- 5 cups mixed salad greens
- ½ cup walnuts, toasted
- Salt & Pepper to taste
- Optional ingredients to add: crumbled cooked bacon, quinoa, asparagus, green beans.
Directions
- Either in a small bowl or a blender mix all ingredients for the dressing together, except for the basil. If using a bowl, whisk the olive oil in once all other ingredients are mixed together. Add the chopped basil to the dressing last and stir to mix thoroughly. Set aside or refrigerate until you are ready to assemble the salad.
- Preheat a grill pan or grill over high heat. Brush the pear and halloumi slices with a little olive oil on either side. Depending on the size of the grill pan or grill, you may need to work in batches to grill the pears and cheese. Cook each about 3-4 minutes per side. The halloumi cheese tastes best with a nice crispy char on the outside. You can also grill the avocado slices or serve without grilling.
- Once the pears and halloumi are cooked you can assemble the salad. Place the mixed greens on a large serving plate or platter. Arrange the grilled pears, cheese, and avocado slices around the top of the mixed greens. The halloumi cheese can be cut into smaller pieces if you choose. Drizzle the dressing with a spoon on top of the salad and sprinkle the walnuts on top. Serve and enjoy!