Egg, Halloumi and Avocado Salad

Egg, Halloumi and Avocado Salad image Image by: Egg, Halloumi and Avocado Salad image Author: Canadian Living

Halloumi, a quintessential Mediterranean cheese, is sublime when browned in a skillet: it turns golden and crispy outside and slightly soft inside, but still holds its shape. Look for baby kale in the lettuce section of your grocery store—it's sweeter and more tender than mature kale and makes a beautifully hearty salad.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: May 2014

Ingredients

  • 4 slices halloumi cheese
  • 1 teaspoon vegetable oil
  • 2 eggs
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon liquid honey
  • half clove garlic pressed
  • 5 cups baby kale
  • half avocado peeled, pitted and sliced

Method

In nonstick skillet over medium heat, cook halloumi cheese, turning once, until light golden, about 5 minutes. Cut each slice in half lengthwise; keep warm.

Add vegetable oil to pan; heat over medium heat. Cook eggs until whites are set but yolks are still runny, about 3 minutes. Sprinkle with half each of the salt and pepper.

Meanwhile, in large bowl, whisk together lemon juice, olive oil, honey, garlic and remaining salt and pepper. Add kale; toss to coat. Arrange on plates; top with avocado, halloumi and eggs. 

Nutritional facts PER SERVING: about

  • Fibre 8 g
  • Sodium 832 mg
  • Sugars 8 g
  • Protein 19 g
  • Calories 443.0
  • Total fat 32 g
  • Potassium 1065 mg
  • Cholesterol 217 mg
  • Saturated fat 9 g
  • Total carbohydrate 27 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 54.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 40.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 171.0
  • Vitamin C 347.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg, Halloumi and Avocado Salad

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