A fresh and filling salad featuring golden-fried halloumi, creamy avocado, and a tangy lemon dressing. Ideal for a nutritious, diabetes-friendly meal.
Prep Time | 5 mins |
Cook Time | 5 mins |
Meal Type | Lunch, Side Dish |
Servings | 2 |
Carbs | 4.2 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Cos Lettuce:
Light and crunchy, cos lettuce is low in carbs and packed with fibre, helping to keep your digestive system healthy.
Egg:
Rich in protein, eggs help maintain muscle mass and support healthy metabolism.
Halloumi:
A great source of protein and healthy fats, halloumi cheese also provides calcium, which is beneficial for bone health.
Avocado:
Loaded with healthy monounsaturated fats, avocados are great for heart health and keeping you satisfied.
Extra Virgin Olive Oil:
Packed with antioxidants and healthy fats, olive oil supports heart health and helps manage inflammation.
Lemon Juice:
A natural source of vitamin C, lemon juice enhances the flavour and supports your immune system.
Low Carb Halloumi Salad
Ingredients
- 1 small cos lettuce torn or chopped
- 1 egg
- 250 g block of halloumi cheese, sliced
- 1 avocado peeled and cut in half
- 1 tsp nigella and sesame seeds, optional
For the dressing:
- 60 ml extra-virgin olive oil, or ¼ cup
- 80 ml lemon juice, or ⅓ cup
- ½ tsp salt
- black pepper to taste
COOK MODE
Instructions
- Add the egg to a saucepan of cold water and bring it to a boil.
- Turn the heat to a rolling boil and cook the egg for 5 minutes. Remove the egg and run it under cold water.
- Whisk the salad dressing ingredients together in a separate bowl (or a jar) until emulsified.
- Assemble the salad on two plates, starting with the lettuce at the bottom, and drizzle over the dressing. Store any leftover dressing in a small jar in the fridge for future use.
- Fry the halloumi slices in butter on each side for 1-2 minutes until golden and melting.
- Top each salad plate with the halloumi, then half an avocado, half a soft-boiled egg and a sprinkle of sesame seeds.