asparagus

This haloumi asparagus strawberry salad is a fresh and delicious combination of savoury and sweet, perfect for a light lunch or side dish. The creamy, salty haloumi pairs beautifully with the crisp veggies and juicy strawberries, all tied together with a tangy lemon-balsamic dressing. It’s a simple, vibrant salad that’s sure to impress!

I love creating healthy, delicious salads. Gone are the days of iceberg lettuce, tomato and cucumber salads! So with the season of summer BBQ’s in mind, I thought I’d share this divine, colourful flavour combo.

Health benefits

Lots of plant-based goodness here! The Spinach is loaded with fibre, antioxidants and to many vitamins and minerals to list. The basil contains many essential vitamins, minerals and antioxidant flavonoids, two of which have been shown to protect cells and DNA from radiation. Asparagus contains anti-inflammatory and detoxifying  compounds and as a rich source of chromium, is perfect for helping sugar cravings. The haloumi adds calcium, protein and deliciousness!

Ingredients

The salad is made with baby spinach, fresh basil, snow peas, asparagus, and sweet strawberries, topped with slices of grilled haloumi. The dressing is a zesty mix of lemon juice, balsamic vinegar, and lemon-infused olive oil, seasoned simply with sea salt and black pepper.

How to make this simple, delicious salad

Start by grilling the asparagus in a bit of olive oil until just tender, then set aside. Next, grill the haloumi until golden and crispy on both sides. On a serving platter, layer the baby spinach, basil leaves, snow peas, strawberries, and asparagus. Top with the grilled haloumi slices. To finish, shake or whisk together the lemon juice, balsamic vinegar, and olive oil for the dressing, then drizzle it over the salad just before serving.

Serving suggestions and how to store

This gluten-free, grain-free salad is best served immediately after dressing, making it a great option for a fresh lunch or dinner side. It pairs wonderfully with grilled meats or seafood, and the colours make it a standout dish at any gathering. Leftovers can be stored in the fridge for a day, but it’s best enjoyed fresh for optimal taste and texture.

Vary this to suit your dietary needs

To make this salad dairy-free, simply swap the haloumi for grilled firm tofu. You can also add other veggies like roasted capsicum (bell peppers) or swap spinach for rocket if you prefer. For extra crunch, sprinkle some toasted nuts or seeds on top.

For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

For more sensational, healthy salad recipes, click HERE.

Print Recipe

4 from 4 votes

Haloumi Asparagus Strawberry Salad

This delicious Haloumi Asparagus Strawberry Salad is sure to impress - such a cracking combination of flavours.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Salad

Servings: 4

Ingredients

• 120 g baby spinach -washed
• ¼ bunch/s fresh basil leaves -washed and picked off the stems
• 10-15 snow peas -trimmed
• 1 bunch/s asparagus -halved
• 1 punnet strawberries -hulled and sliced
• 180 g haloumi -sliced thinly

Dressing

• 1 lemon/s -zest and 1 tbsp juice
• 1 tbsp aged balsamic vinegar
• 60 ml lemon-infused olive oil (¼ cup) can sub regular extra virgin olive oil
• Sea salt and freshly ground black pepper -to taste

Instructions

• In a frypan or a griddle,  cook your asparagus over a low heat in a little olive oil. Once just cooked (take care not to overcook), set aside to cool.
• Now cook your haloumi on both sides until golden and crisp.
• On a large serving plate or platter arrange your baby spinach, strawberries, snow peas and asparagus and top with the grilled haloumi.
• To make the dressing, simply combine all ingredients together in  jar or jug and shake/mix well.
• Dress just prior to serving.

Notes

Dairy-free

Replace the haloumi with firm tofu.

 

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