Tuscan Kale Salad with Lemony White Beans and Fried Halloumi

This is a salad you will want *all* the time. Heart Tuscan kale is paired with tomatoes, sliced almonds and lemony white beans. Then, tossed in an herby honey lemon dressing and topped with creamy, salty fried halloumi!

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Step 1

In a bowl, combine the cannellini beans, lemon juice, lemon zest, olive oil, kosher salt and pepper. Toss until combined and taste to ensure the acid/zest/salt levels are too your liking. Adjust if necessary. Set aside and let the beans marinate.

Step 2

Heat a skillet over medium high heat. Season with about 1-2 tablespoons of olive oil. When the oil is shimmering, add the halloumi cubes. Pan fry until the top and bottom are golden brown, about 2-3 minutes per side. Remove from the heat.

Step 3

In a large salad bowl, combine the tuscan kale, tomatoes, cannellini beans (with accompanying lemony olive oil,) thinly sliced almonds, and about 3-4 tablespoons of herby honey lemon vinaigrette. Toss until all of the ingredients are lightly coated in dressing. Plate and top with halloumi croutins and extra dressing if needed.

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