Egg, Halloumi & Avocado Salad Egg, Halloumi & Avocado Salad

Food styling by David Grenier | Prop styling by Aurelie Bryce Image by: Jeff Coulson

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.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 2 servings



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


  • Iron 29.0
  • Folate 54.0
  • Calcium 40.0
  • Vitamin A 171.0
  • Vitamin C 347.0
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Breakfast & Smoothies

Egg, Halloumi & Avocado Salad