Tuscan Kale Salad with Lemony White Beans and Fried Halloumi

Name: Tuscan Kale Salad with Lemony White Beans and Fried Halloumi
Cuisine: American
Ingredients: 1 can cannellini beans (rinsed and drained); Juice of 1 lemon; Zest of 1 lemon; 1/4 cup extra virgin olive oil; Pinch of kosher salt (to taste); Freshly cracked black pepper (to taste); 4-6 oz. halloumi (diced ); Olive oil (for pan); 1 bunch Tuscan kale (washed, separated from stems and torn apart into bite sized pieces); 1/3 cup thinly sliced almonds; 1/2 cup herby honey lemon vinaigrette* (see recipe in blog post) (plus more, if needed )

3 steps

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!

Updated at: Sat, 23 Nov 2024 20:37:20 GMT

Nutrition balance score

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Ingredients

2 servings

1 cancannellini beans

rinsed and drained

1juice of lemon

1zest of lemon

¼ cupextra virgin olive oil

kosher salt

to taste

black pepper

freshly cracked, to taste

4 ozhalloumi

diced

olive oil

for pan

1 bunchTuscan kale

washed, separated from stems and torn apart into bite sized pieces

⅓ cupalmonds

thinly sliced

½ cupherby honey lemon vinaigrette

see recipe in blog post, plus more, if needed

Instructions

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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