In a sunlit kitchen where summer breeze carried the scent of blooming strawberries, a creative keto chef decided to craft a dish that celebrated the season’s freshest flavors: Completely Keto Strawberry Halloumi Salad.
The inspiration came as she strolled through her garden, the strawberries gleaming like rubies under the sun. Back in her kitchen, she thought of complementing their sweetness with the unique, savory taste of halloumi cheese, creating a harmony of flavors.
The romaine lettuce, crisp and refreshing, formed a verdant base for the vibrant strawberries and golden-brown cubes of halloumi. A sprinkle of crushed walnuts added a delightful crunch, while the diced red onion offered a subtle sharpness.
But it was the dressing that truly brought the salad to life. The mayonnaise, smooth and rich, whisked together with water, lemon juice, and a medley of spices – garlic, black pepper, Pink Himalayan Salt, and a hint of nutmeg – created a creamy concoction that draped the salad in a veil of flavor.
As the salad graced the table, it became a centerpiece of conversation and admiration, a refreshing ensemble that turned a simple gathering into an occasion. With every forkful of the Strawberry Halloumi Salad, the chef’s vision of blending summer’s warmth with keto creativity was realized, offering not just nourishment, but a moment of culinary joy under the sunlit sky.
Ingredients
- 8 oz strawberries halved
- 4 oz haloumi cheese cut into cubes
- 2 Tbsp walnuts crushed
- 1 head of romaine lettuce finely chopped
- 1 red onion diced
Dressing
- 2 Tbsp water
- pinch of black pepper
- 2 garlic cloves minced
- 1 1/2 Tbsp lemon juice
- 1/2 tsp Pink Himalayan Salt
- 1/2 cup mayonnaise
- 1/8 tsp nutmeg
Instructions
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Preheat a skillet on medium flame. Add a bit of EVOO and cook the haloumi for 1-2 minutes per side until golden brown.
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Mix all the dressing ingredients in a small bowl.
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Combine all the salad ingredients in a large salad bowl and pour the dressing over. Toss until fully combined.
Recipe Notes
