Summer asparagus and halloumi salad

Summer asparagus and halloumi salad

Rich in vitamins A, C, and K, watercress is a real nutritional powerhouse. And, of course, it’s ultra-low in carbs. Serve it with a dressing made with healthy fats, and top with slices of warm, salty, grilled Halloumi — or, if you’re dairy-free, poached eggs.

Summer asparagus and halloumi salad

Rich in vitamins A, C, and K, watercress is a real nutritional powerhouse. And, of course, it’s ultra-low in carbs. Serve it with a dressing made with healthy fats, and top with slices of warm, salty, grilled Halloumi — or, if you’re dairy-free, poached eggs.
USMetric
4 servingservings

Ingredients

Pesto dressing
Salad
  • 14 oz. 400 g green asparagus, woody ends removed
  • 11 oz. 300 g halloumi cheese (see tip)
  • 1 tbsp 1 tbsp ghee or olive oil
  • 3 oz. (2½ cups) 85 g (600 ml) watercress, or arugula lettuce
  • 3 oz. (2¾ cups) 85 g (650 ml) baby spinach
  • 7 oz. 200 g cucumber, spiralized or sliced
  • 5 oz. 140 g cherry tomatoes, chopped
  • 5 oz. 140 g avocado, slicedavocados, sliced
  • salt and pepper
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Instructions

Pesto dressing

  1. In a small bowl, mix together the mayonnaise, pesto, and lemon juice. Set aside.
  2. Salad

  3. Fill a saucepan halfway with salted water and bring to a boil over high heat. Add the asparagus and cook for 3 to 5 minutes, until crisp-tender. Drain and set aside.
  4. Slice the halloumi into about 1⁄2" (1 cm) slices. Grease a large skillet, or griddle skillet with the ghee, and heat over medium-high heat.
  5. Add the halloumi and cook (in batches if needed) for 2 to 3 minutes per side, until lightly browned. Do not flip the Halloumi too early: let it crisp up to prevent it from breaking. When done, set aside and keep warm.
  6. In a large bowl, toss together the watercress and spinach. Arrange the cucumber, tomatoes, and avocado slices over the greens. Place the asparagus in the middle, and top with the grilled halloumi.
  7. For serving, drizzle the pesto dressing over the salad, and season with salt and pepper, to taste.

Tip

For a dairy-free substitution, replace the halloumi cheese with (1) large, poached egg, per serving.

A simple Mediterranean Vinaigrette dressing can be substituted for the pesto dressing.

Place the following ingredients into a sealable jar:
- 1⁄2 cup (120 ml) extra-virgin olive oil
- 1⁄4 cup (60 ml) lemon juice
- 1 clove minced garlic
- 1 teaspoon dried Italian herbs
- salt and black pepper to taste.

Shake until the vinaigrette is emulsified. Use 2 tablespoons (30 ml) per serving. Store in the fridge for up to 5 days.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Martina’s cookbook, "The Beginner's Keto Diet Cookbook".1

  1. Diet Doctor receives no payment or other considerations from the sale of Martina’s cookbooks or the publishing of this post.

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