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Avocado-Halloumi-Raspberry Salad

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Ingredients for 2 servings:

  • 1 avocado(s)
  • 6 slices of halloumi
  • ½ head of iceberg lettuce
  • 1 bowl of raspberries, approx. 250 g
  • 2 tbsp oil
  • 3 tbsp Balsamic vinegar, white
  • some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

vegetarian and simple

First, add butter or oil to a pan and lightly fry the halloumi. Meanwhile, peel and finely chop the avocado, place it in a bowl, and add a little salt. Tear the iceberg lettuce into pieces and add it to the bowl with the avocados. Let the halloumi cool slightly and also chop it into small pieces. For the dressing, season the oil and balsamic vinegar with salt and drizzle over the salad. Then add the halloumi and raspberries and mix everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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