Salad with halloumi, blueberries and avocado – Vegetarian

Perfect for a light lunch or a quick dinner, this vibrant salad comes together in no time. The creamy avocado, sweet blueberries, and golden, grilled halloumi create a delicious balance of textures and flavors that’s both refreshing and satisfying. Simple, colorful, and irresistibly tasty – it’s a salad you’ll want to make again and again.

Ingredients: (for two servings)

• ~20 physalis fruits
• 2 medium cucumbers
• 4 medium tomatoes
• 2 avocados
• 1 medium onion
• A handful of raw almonds
• ~200 g blueberries
• 8 slices of halloumi
• Salt + pepper
• Olive oil
• A splash of vinegar

Preparation:

Heat a grill pan (or regular frying pan) and lightly spray it with olive oil. Place the halloumi slices in the pan and cook for a few minutes on each side, until they’re golden and nicely browned.

Rinse the cucumbers, peel them, and slice evenly. Peel the onion, halve it, then cut each half into uniform slices. Wash the tomatoes and chop them into even slices or pieces. Peel the physalis fruits and slice them in half. Quarter the avocado, peel, and slice it. Rinse the blueberries. Place the cucumbers, onion, tomatoes, and physalis into a bowl.

Next, add the almonds, blueberries and avocado.

Lightly drizzle with olive oil and a splash of vinegar. Season with salt and pepper, then add the grilled halloumi slices.

Tasty, satisfying, full of flavor, and incredibly simple to prepare. And the flavor combination is outstanding. I highly recommend giving this salad a try.

If you try the recipe, let me know how you liked it! 😊

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