Keto Halloumi Caprese Summer Salad
How to Make It
Step 1
Slice the halloumi into slices. To a skillet over medium-high heat, add the olive oil, then add the halloumi slices. Cook for 1-2 minutes on each side until golden brown. Transfer the halloumi to a plate and set aside.
Step 2
Cut the cherry tomatoes into halves, thinly slice the onion, roughly chop the basil, and slice the avocado into cubes. To a bowl, add the tomatoes, onion, basil, avocado, and halloumi. Squeeze the lemon on over the salad veggies.
Step 3
Add the pesto on top and mix to evenly coat the salad veggies in the sauce. Taste and adjust the flavors to your preference. Adjust the salt to your liking, but keep in mind that the halloumi is salty.
Step 4
Serve the salad in a salad bowl and serve right away. Store any leftover salad in the fridge for a few days, preferably with the dressing on the side. Consider serving this salad as a side to your favorite main dish.
Ingredients
- Extra virgin olive oil – 1 tbsp
- Halloumi Cheese – 4 oz
- Cherry Tomatoes – 1.5 cup
- Onion – 0.5 small
- Basil – 0.25 cup
- Avocado – 0.5 each
- Lemon – 0.5 medium – 2 1/8″ diameter
- Pesto sauce, homemade – 0.25 cup