By Skyler Bouchard Oppenheim
Grilled Pineapple + Halloumi Salad with Sweet Peppers and Herby
GRILLED PINEAPPLE + HALLOUMI SALAD 🍍with sweet peppers, herby dressing and almonds. ✨ This one is a FLAVOR PARTY and guaranteed to be a fun, different + DELICIOUS salad to bring to your cookout. 🙌💥 ENJOY! Serves 2 main course portions or 4 appetizer portions.
Updated at: Thu, 17 Aug 2023 08:46:18 GMT
Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories1180.7 kcal (59%)
Total Fat99.6 g (142%)
Carbs52.5 g (20%)
Sugars31.1 g (35%)
Protein38 g (76%)
Sodium3904.1 mg (195%)
Fiber13.8 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the quick pickled onion
1lime
Juice of
½ cupwater
½ cupwhite distilled vinegar
or apple cider
0.5red onion
thinly sliced
2 tspagave nectar
or sugar
1 tspkosher salt
For the dressing
1 bunchfresh mint
finely chopped
0.5 bunchfresh cilantro
finely chopped
2 Tbspapple cider vinegar
1 tspagave nectar
can sub brown sugar
⅓ cupolive oil
Salt
to taste
Pepper
to taste
For the salad
Instructions
Step 1
1. Combine all ingredients for quick pickled onion in a jar. Shake to combine. Add onion and fully submerge. Let pickle as you make the salad.
Step 2
2. Combine all your salad dressing ingredients together in a bowl and whisk together until combined. Set aside.
Step 3
3. In a salad bowl, combine the arugula and sweet peppers. Set aside.
Step 4
4. For the cooking portion of the recipe you can either use a grill pan on stove top or use a cast iron skillet on the grill. Heat your stove/grill to high heat. Season the pineapple slices with chili powder and a little kosher salt.
Step 5
5. Once the grill hits at least 500 degrees (or once your pan is hot,) add the pineapple slices. On the other side of the grill (or on another stovetop burner) heat a large cast iron skillet on high heat. Season with oil. Place halloumi slices into the pan. Close the grill and let the pineapple and halloumi cook for 3-5 minutes. Flip the pineapple. You’ll know when to flip the halloumi when it starts to turn golden brown and firms up, this should happen around the 5-6 minute mark. Cook the pineapple another 3-5 minutes, along with the halloumi until it’s golden brown on the other side. Remove both from the heat.
Step 6
6. Add the pickled onion to the salad along with 2/3 of your salad dressing. Toss together. Plate. Top with chopped marcona almonds, pineapple, and halloumi. Drizzle the rest of the dressing on top. Enjoy immediately and make sure to get every ingredient in every bite!
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