This halloumi and avocado salad is a tasty way to get in your greens and protein while keeping your carbs low and stabilise your blood sugar and insulin levels.
Halloumi is a semi-hard, brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes cow’s milk. It has a high melting point and so can easily be fried or grilled. Halloumi is often associated with the island of Cyprus, where it has been produced for many centuries, but it has become popular internationally over the past decade.
The halloumi provides the majority of the calories along with plenty of protein, calcium, vitamin A, vitamin B2 and zinc while the avocado adds some vitamin B5, copper and monounsaturated fat. The cucumber and rocket add folate, vitamins C, K1, and a broad range of minerals while the olive oil adds vitamin E and will help with the absorption of the fat-soluble vitamins from the greens.
One serve provides 460 calories, 27 g protein, 36 g fat and 7 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 100 g halloumi, sliced
- 40 g arugula/rocket
- 100 g cucumbers, diced
- 1 tsp olive oil
- 1/4 a lemon juiced
- Sprinkle of sea salt
- 1/4 avocado, peeled and sliced
- Heat a small non-stick frying pan to medium heat.
- Add the halloumi and fry until golden, turn, and fry the other side until golden.
- Remove the halloumi from the pan, place on a chopping board, and dice with a knife.
- Toss veggies together in a salad bowl.
- Squeeze over the lemon. Drizzle over the olive oil. Sprinkle the sea salt, toss, top with the halloumi and avocado.
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- low carb vegetarian
- egg & dairy-free
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- cancer (weight gain)
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