Grilled Halloumi Salad with Salmon
Grilled halloumi salad with salmon and a lemony herb dressing. This simple salad is packed with bright and fresh flavor, and perfect for summer. It’s made with lightly seasoned grilled salmon, savory grilled halloumi, and topped with tomatoes, avocado and a creamy green dressing.
It’s the ideal hearty salad thats full of protein and feel-good fats, and one that the whole family will love.
Grilled Halloumi
Halloumi is a semi-hard, brined cheese that originated in Cyprus, and is traditionally made from a mix of goat and sheep’s milk. Because of its semi-hard texture, it’s the ideal cheese to grill on a pan and serve warm over a salad or in a sandwich.
I love to grill it with a drizzle of spicy honey for some added sweetness.
Other ways to enjoy halloumi-
- Peach Halloumi Sandwich
- Halloumi Kale Salad with Harissa Dressing
- Balsamic Date Kale Salad with Fried Halloumi
What you’ll need to make grilled halloumi salad with salmon
This salad comes together easily in just a few simple steps, and uses 1 pan to grill both the fish and cheese. Here’s what you’ll need-
- Salmon fillets- seasoned with paprika, garlic powder, salt & pepper
- Halloumi cheese– about 8 oz, sliced into strips
- Mixed greens, or greens of choice for the salad base
- Grape tomatoes
- Avocado
- Creamy herb dressing
Grill the salmon
Season the salmon with paprika, garlic powder, salt & pepper. Heat a grill pan with olive oil, then cook the salmon for about 7 minutes per side on the pan, until browned and cooked through.
I used my non-stick ceramic grill pan for grill the salmon and halloumi. It made for an easy clean-up and seared the salmon and cheese so well.
Creamy herb dressing
This summer is all about bright, herby dressings. This dressing is made from a few simple ingredients, and ties the flavors of the salad together. Here’s what you’ll need-
- Mayonnaise
- Olive oil
- Fresh basil, dill and parsley
- Scallions
- 1/4 lemon juice
- Salt & pepper
Everything gets blended everything in my mini food processor. I toss half of the dressing with the greens, then drizzle the rest over the top of the salad once assembled.
Layer the salad
For these types of salads, I love to layer them on a serving platter rather than a bowl. I start by adding the greens and tossing them with half of the dressing.
Then I top the salad with the sliced tomatoes, avocado, flaked salmon and grilled halloumi and drizzle the rest of the dressing on top.
I like to top it with a sprinkle of crushed pistachios for an added crunch.
This grilled halloumi salad with salmon is the perfect hearty recipe. I know you guys are going to love it!
Other hearty salad recipes:
Lentil Salad with Lemon Vinaigrette
Burrata Tortellini Salad
Asparagus Quinoa Salad
Grilled Halloumi Salad with Salmon
Ingredients
- 6 oz mixed greens
- 10 oz container of grape tomatoes, sliced in half
- 2 avocados, sliced
- 8 oz halloumi cheese, sliced into strips
- 1 tbsp honey
- 1/4 cup pistachios, finely chopped
Grilled Salmon
- 4 fillets of salmon, about 4 oz each
- Olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper
Lemon Herb Dressing
- 1/4 cup mayonnaise
- 3 tbsp olive oil
- 1/4 cup lemon juice
- 1/2 cup fresh basil
- 1/4 cup dill
- 1/4 cup parsley
- 2 scallions
- Salt & pepper
Directions
- Blend the dressing ingredients together in a small food processor or using an immersion blender. Set aside
- Season the salmon with the paprika, garlic powder, salt & pepper. Heat a grill pan on medium heat and add in a drizzle of olive oil. Grill the salmon for about 7 minutes per side, until cooked through. Once ready, break into smaller pieces with a fork.
- Wipe the pan down clean and add in another drizzle of olive oil on medium heat.
- Slice the halloumi into strips and grill the cheese on the pan for about 2 minutes per side, to brown. After flipping the cheese, drizzle with about 1 tbsp of honey.
- Once the salmon and halloumi are ready, assemble the salad. Add the mixed greens to a large bowl or serving platter. Toss with half of the dressing.
- Top the greens with the sliced tomatoes, avocado, flaked salmon and grilled halloumi. Pour the remaining dressing over the top and sprinkle chopped pistachios when serving
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