Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Avocado, Grilled Halloumi And Wild Salmon Salad
- add review
- #100255
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (15 ounce size) red or pink salmon
1 bag (7 ounce size) mixed salad leaves
2 ripe avocados, pitted and sliced
9 ounces roasted red peppers (bottled in oil or brine)
7 ounces halloumi cheese, sliced
4 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon Dijon or wholegrain mustard
1 tablespoon chopped fresh parsley
salt and freshly ground black pepper
2 tablespoons capers (optional)
directions
Drain the salmon, reserving the liquid. Remove any skin and bones, if desired, then break the salmon into large chunks. Set aside
Share the salad leaves between large plates. Top with the slices of avocado. Tear or slice the red peppers into strips and arrange on the salads.
Preheat the grill or heat a char-grill pan. Grill or char-grill the slices of halloumi cheese until browned. Share between the salads with the salmon chunks.
Make the dressing by mixing together the oil, lemon juice, mustard, parsley and seasoning. Spoon over the salads and scatter the capers on top (if using). Serve at once.
Variation: Try mint in the dressing as a change from parsley.
added by
julianne
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments