Halloumi Rainbow Salad

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"I can hardly wait to dig into this rainbow salad! It's loaded with; greens, halloumi, tomatoes, radishes, carrots, red cabbage & avocado sprinkled with pine nuts & sesame seeds. I tossed it with a simple olive oil vinaigrette. (By the time you see this it will be gone! πŸ˜‹) πŸ₯• πŸ… 🌱 πŸ₯‘ πŸ₯• πŸ… 🌿 πŸ₯‘ πŸ₯• πŸ… 🌱 πŸ₯‘ πŸ₯• πŸ… 🌿 πŸ₯‘ πŸ₯•"
-- @lorindabreeze

Recipe Intro From lorindabreeze

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  • Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 4

Recipe Card

For the Salad


  • 1 (5 ounce) bag mixed greens, about 4-6 cups
  • 1/2 cup red cabbage, thinly sliced and chopped
  • 1 cup carrots, sliced into discs
  • 1/3 cup radishes, thinly sliced
  • 1-2 cups grape tomatoes, halved
  • 1 cup white beans, drained and rinsed
  • 1 avocado, sliced and cut into 1-inch pieces
  • Halloumi, sliced
  • 1/3 cup pine nuts
  • 2 tablespoons sesame seeds

For the Vinaigrette


  • 1/4 cup olive oil
  • 3 tablespoons white balsamic vinegar
  • 2 teaspoons minced parsley
  • 1/2 teaspoon honey, or agave
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, To Taste


  • Step 1

    Heat a frying pan over medium heat. Lightly toast the pine nuts until just golden. Set aside.

  • Step 2

    Cook the halloumi slices in the dry pan until golden, then flip and cook to the same doneness on the other side. Remove from the flame.

  • Step 3

    Arrange the greens in a large salad bowl. Top with the prepared, cut up vegetables. Add the beans, avocado and the halloumi (broken into bite-sized pieces). Sprinkle with the toasted pine nuts and the sesame seeds.

  • Step 4

    Shake all vinaigrette ingredients together in a cruet. Before serving, gently toss the salad with the dressing.