The Heat Wave Salad

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The Heat Wave Salad

Recipe Makes 2 Servings. Each Serving Is:

Cals

441

Protein

25g

Carbs

47g

Fat

17g

Ingredients

  • 2-3 oz. Halloumi cheese
  • 6 c. living butterhead lettuce
  • 1 c. alfalfa sprouts
  • 1 c. carrots, shredded
  • 1 c. cherry tomatoes, halved
  • 1 c. cooked quinoa

Sundried Tomato Dressing

  • 1/2 c. sundried tomatoes in oil + 2-3 Tbsp of the oil
  • 3/4 – 1 c. fresh parsley
  • 2 Tbsp honey
  • Juice of 1 lemon
  • 1 clove garlic
  • Salt & pepper
  • Water to thin

*Will make more than what is represented in the calorie & macro content above

Directions

1. Cook the quinoa as per package directions, with chicken bone broth if desired to boost protein content. Let cool completely.

2. In a food processor or blender, combine the dressing ingredients and process to a liquid. Add water as needed to thin.

3. Prepare all of the vegetables in a large bowl.

4. Take a brick of halloumi cheese and chop into smaller strips. Use a paper towel to soak up the water. Grill or pan fry the Halloumi cheese until it has some nice grill marks, around 2 minutes per side.

5. Build the salad by adding the quinoa to the veggies and add a bit of the dressing. Mix well. Then add the halloumi cheese on top and a bit more of the dressing!

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