About This Recipe
Golden, pan-seared halloumi stands in for croutons, tossed with crisp romaine, creamy avocado, and a punchy, garlicky Caesar dressing. It’s a 15-minute, restaurant-worthy lunch that skips the carbs but never the flavor.
Ingredients
- 8 oz halloumi cheese, patted dry and sliced into 1/2-inch planks or cubes
- 4 cups chopped romaine hearts (about 2 small heads)
- 1 large avocado, sliced
- Olive oil, divided (1–2 tbsp for frying + 3 tbsp for dressing)
- 1 tbsp fresh lemon juice
- 1 small garlic clove, grated
- 1–2 anchovy fillets, minced (or 1/2 tsp anchovy paste)
- 2 tbsp finely grated Parmesan, plus extra for shaving
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat 1–2 tablespoons olive oil in a nonstick skillet over medium heat. Pat halloumi dry, then pan-fry 2–3 minutes per side until deeply golden and crisp. Transfer to a plate.
- In a small bowl, whisk 3 tablespoons olive oil with lemon juice, grated garlic, anchovy, and Parmesan until creamy. Season with black pepper and a pinch of salt (remember, halloumi and anchovies are salty).
- Add chopped romaine to a large bowl and toss with the dressing until lightly coated.
- Slice avocado. Plate the dressed romaine, then top with warm, crispy halloumi and avocado. Finish with extra shaved Parmesan and cracked pepper.
- Serve immediately while the halloumi is hot and crisp.
Keto Focus
Grain-free and crouton-free, this salad leans on halloumi, avocado, olive oil, and Parmesan for satisfying fats with minimal carbs. Anchovy and garlic add big flavor without sugar.
Nutrition Facts (per serving)
- Calories: 815
- Protein: 33g
- Fat: 73g
- Carbs: 17g
- Fiber: 9g
- Net Carbs: 8g
Tips & Variations
- Air-fryer halloumi: 400°F (200°C) for 7–9 minutes, turning once.
- Add-ins: crisp bacon, shaved fennel, or chopped soft herbs (parsley, chives) for freshness.
- No anchovy? Sub 1 tsp Worcestershire sauce (check labels for sugar) or use extra Parmesan and a squeeze of lemon.
- Dairy swap: for a dairy-light version, replace some halloumi with grilled chicken or shrimp.
- Make-ahead: whisk the dressing up to 3 days in advance; fry halloumi just before serving to keep it crunchy.
- Serving idea: pair with a simple tomato-cucumber salad or sparkling water with lemon.