Name: Halloumi Tuna Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1-2
Cuisine: Healthy
Ingredients: 4 cups baby spinach or spring mix; 1, thickly sliced Persian cucumber; 1 cup, chopped Steamed broccoli; 1 can, drained canned tuna (in water); 1 block (about 8 oz) Halloumi cheese; 2 tablespoons Lemon juice; 3 tablespoons Olive oil; 1 tsp Dijon mustard; 1 tsp Honey; Salt and pepper: to taste

Halloumi Tuna Salad: A Savory and Nutritious Delight

Welcome back, food enthusiasts! Today, I’m sharing one of my all-time favorite salads, which is not only delicious but also packed with nutrients: the Halloumi Tuna Salad. Trust me, this salad is so versatile that you’ll love it for lunch, dinner, and even breakfast! Yes, you heard that right—breakfast! When I make it in the morning, I add grains like farro or quinoa to make it a nutritionally complete meal.

Ingredients:

Baby spinach or spring mix: 4 cups
Persian cucumber: 1, thickly sliced
Steamed broccoli: 1 cup, chopped
Canned tuna (in water): 1 can, drained
Halloumi cheese: 1 block (about 8 oz)
Lemon juice: 2 tablespoons
Olive oil: 3 tablespoons
Dijon mustard: 1 teaspoon
Honey: 1 teaspoon
Salt and pepper: to taste

Interesting Facts About the Ingredients:

Baby Spinach/Spring Mix: Spinach is a powerhouse of nutrients, rich in iron, vitamins A and C, and folic acid. Spring mix offers a delightful variety of young, tender leaves, often including arugula, chard, and radicchio, each contributing distinct flavors and textures to the salad.

Persian Cucumber: Smaller and thinner than regular cucumbers, they are known for their crisp texture and slightly sweet flavor. They’re also virtually seedless, making them perfect for salads.

Steamed Broccoli: Broccoli is a cruciferous vegetable with vitamins C and K, fiber, and numerous antioxidants. Steaming it helps retain most of its nutrients while making it tender and delicious.

Canned Tuna: Canned tuna is convenient and nutritious and an excellent source of lean protein and omega-3 fatty acids. Opt for tuna packed in water to keep the calorie count lower and the flavors more balanced.

Halloumi Cheese: This semi-hard cheese from Cyprus is known for its high melting point, which makes it perfect for grilling. It has a delightful salty flavor and a squeaky texture when bitten into.

How to Grill Halloumi Cheese:

Grilling Halloumi is easy and adds a fantastic smoky flavor to your salad. Here’s how you do it:

Slice the cheese: Cut the Halloumi into 1/2-inch thick slices.
Preheat the grill: Heat your grill or pan over medium-high heat.
Grill the cheese: Place the Halloumi slices on the grill and cook for 2-3 minutes on each side until you see beautiful grill marks and the cheese is golden brown.
Set aside: Remove from the grill and let cool slightly before adding to your salad.

Dressing:

In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well combined.

Putting It All Together:

Prepare the base: In a large salad bowl, toss the baby spinach or spring mix with the steamed broccoli and sliced Persian cucumber.
Add the tuna: Flake the drained canned tuna over the salad.
Add the Halloumi: Top with the grilled Halloumi slices.
Dress the salad: Drizzle the dressing over the salad and toss gently to combine.
Season: Taste and adjust seasoning with additional salt and pepper if needed.

For a Breakfast Twist:

When I enjoy this breakfast salad, I like adding a cup of cooked farro or quinoa. These grains boost the nutritional profile and make the salad more filling, perfect for starting the day with a balanced meal.

This Halloumi Tuna Salad is a symphony of flavors and textures, from the creamy, salty Halloumi to the crisp cucumber and nutrient-dense greens. Whether you’re enjoying it as a light lunch, a hearty dinner, or a unique breakfast, it’s sure to become a favorite in your household.

Remember to share your versions and variations in the comments below.

Happy cooking! 😋