Description

Enjoy the Crispy Buffalo Halloumi Salad, a delightful mix of fresh vegetables and spicy halloumi. This recipe combines crunchy carrot sticks, crispy celery, and rich buffalo sauce, making it a healthy and satisfying meal option for busy days.

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

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine the carrot sticks, celery, parsley, and onion.
In a separate bowl, whisk together white wine vinegar, olive oil, lemon juice, honey, and salt. Pour over the vegetable mix and toss to combine. Refrigerate.
To prepare buffalo sauce, combine frank’s hot sauce, butter, and honey in a small saucepan. Bring to a gentle simmer and whisk before removing from heat.
In a large skillet, heat avocado oil over medium-high heat. Add halloumi cubes, allowing them to brown on one side for a few extra minutes before flipping.
Once all sides of halloumi are browned, remove from skillet and toss with buffalo sauce. Let rest for at least 5 minutes.
Serve the carrot and celery salad topped with buffalo halloumi, blue cheese crumbles, and blue cheese dressing.

Notes

You can adjust the heat level by adding more or less hot sauce to the buffalo sauce.
For a vegetarian option, ensure that your blue cheese dressing is made without gelatin or animal rennet.
This salad is best enjoyed fresh but can be refrigerated for a couple of hours before serving.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 1200mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 15g
Cholesterol: 50mg