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This yummy Halloumi Salad with Nutty Tomato Vinaigrette may be vegan but chock full of protein. It makes for a perfect midday meal on a hot summer day.
1 C. sun-dried tomatoes
¼ C. unsalted pine nuts
3 Tbs. extra-virgin olive oil
2 Tbs. Red wine vinegar.
2-3 Tbs. water
Sea salt or kosher salt to taste
5 oz. Halloumi cheese sliced ¼ in thick.
2 C. red leaf lettuce, torn into bite-size pieces
1 pint cherry tomatoes, halved
1 red bell pepper, chopped
2 green onions, chopped
1 avocado, sliced
½ C. micro-greens
In a medium bowl, soak sun-dried tomatoes in hot water for 5 minutes; drain. Add sun-dried tomatoes, pine nuts, oil, and vinegar to a food processor. Process for 30 seconds. With the motor running, drizzle in water until smooth. Season with salt. Set it aside.
Lightly coat a cast-iron skillet with olive or avocado oil and heat to medium-high. Add halloumi; cook for 6 minutes, turning halfway, until golden on both sides.
In a medium bowl, toss lettuce with a heavy drizzle of vinaigrette; divide among plates. In the same mixing bowl, toss cherry tomatoes, bell pepper, and onions; add to lettuce.
Top salads with halloumi, avocado, and micro greens.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More