This Keto Halloumi Salad recipe makes a tasty warm vegetarian lunch or low-carb side dish. It’s tangy and full of fresh, delicious flavors.
Couscous is not a low-carb item, but lucky for us, cauliflower is the queen of vegetables and, when riced, makes a great low-carb substitute for couscous. This salad is loosely based on a dish and one of my favorite Middle Eastern condiments – Macadamia Dukkah.
This Keto Halloumi Salad recipe makes four servings. 1 serving is about half a cup of salad with two slices of halloumi and has 5g net carbs.
We recommend making your Keto Halloumi Salad fresh as it is best served warm. Leftover salad can be stored in the fridge for up to 3 days.
Keto Halloumi Salad Ingredients
- 3 tablespoons of Olive Oil
- 3 cups of Cauliflower, riced
- 1 Lemon, zest only
- 1 teaspoon of Salt
- ½ teaspoon of White Pepper, ground
- 8 ounces of Halloumi Cheese, sliced into eight pieces
- ⅓ cup of Roasted Peppers, diced
- 2 ounces of Arugula, roughly chopped
- 2 tablespoons of Keto Macadamia Dukkah
- 2 tablespoons of Parsley, chopped
- 1 tablespoon of Mint, chopped
How to Make Keto Halloumi Salad
- Place a nonstick frying pan over high heat. Add two tablespoons of olive oil, cauliflower rice, lemon zest, salt, and pepper. Saute for 5-7 minutes until cooked through. Place the cooked cauliflower in a bowl, and set aside to keep warm.
- Wipe out the frying pan and add the remaining tablespoon of olive oil. Place back over high heat. Add the halloumi cheese and saute on each side for 2-3 minutes until golden brown.
- While the cheese is cooking, add the peppers, arugula, dukkah, parsley, and mint to the warm cauliflower. Toss gently and spoon onto a serving platter.
- Top with browned halloumi cheese and serve immediately.
Keto Halloumi Salad
Unit Conversion
Ingredients
- 3 tablespoons Olive Oil
- 3 cups Cauliflower, riced
- 1 Lemon zest only
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper ground
- 8 ounces Halloumi Cheese sliced into 8 pieces
- ⅓ cup Roasted Peppers diced
- 2 ounces Arugula roughly chopped
- 2 tablespoons Keto Macadamia Dukkah
- 2 tablespoons Parsley chopped
- 1 tablespoon Mint chopped
Instructions
- Place a nonstick frying pan over high heat. Add 2 tablespoons of the olive oil, along with the cauliflower rice, lemon zest, salt, and pepper. Saute for 5-7 minutes, until cooked through. Place the cooked cauliflower in a bowl, and set aside to keep warm.3 tablespoons Olive Oil, 3 cups Cauliflower,, 1 Lemon, 1/2 teaspoon Salt, 1/4 teaspoon White Pepper
- Wipe out the frying pan and add the remaining tablespoon of olive oil, place back over high heat. Add the halloumi cheese and saute for 2-3 minutes on each side, until golden brown.8 ounces Halloumi Cheese
- While the cheese is cooking, add the peppers, arugula, dukkah, parsley, and mint to the warm cauliflower. Toss gently and spoon onto a serving platter.⅓ cup Roasted Peppers, 2 ounces Arugula, 2 tablespoons Keto Macadamia Dukkah, 2 tablespoons Parsley, 1 tablespoon Mint
- Top with browned halloumi cheese and serve immediately.
Nutrition
Looking for more delicious Keto Salad Recipes; try our;
To make a larger batch of this Keto Halloumi Cauliflower Couscous Salad recipe, adjust the servings above.
