Warning: This Salad Is Extremely Hard to Stop Eating
If you’re looking for a salad that actually delivers on texture and flavor, this crunchy snap pea and halloumi salad is a must make. It’s bright, herbaceous, salty, and irresistibly crisp. I’d even go so far as to say it makes you forget you’re eating something green. 😉
The snap peas stay crisp and sweet, the halloumi adds this satisfying, squeaky-salty bite, and the creamy, green goddess-style dressing—herby, tangy, and lush—clings to every bite. I’d pay big money for a salad like this in a nice restaurant, but luckily for us, it’s easy to make at home. Total win!
I first made this salad when, on a whim, I wanted something that felt fresh and vibrant, but still substantial enough to be a real meal. Happy to report that it’ll keep you full for a good, long while.
Rich, Creamy Green Goddess Dressing
The dressing comes together easily in a blender. It should be thick enough to coat, but still pourable. I highly recommend making a double batch, as it’s incredible as a dip, drizzled over grain bowls (it is stellar with my chicken and quinoa grain bowls), or used as a sandwich spread. The leftovers will keep for 4-5 days in a fridge.
And while sometimes dried herbs will suffice, fresh herbs are non-negotiable.
On the halloumi: Grating instead of pan-frying is the pro move here. It distributes evenly though the salad like savory, salty snow (this is a good thing! 😂). No stovetop, no fuss. → Crumbled feta or fresh torn mozzarella will work but, in my opinion, won’t be as delicious.
Ideas for Serving
I eat this for a light, but filling lunch, however… if you want to bulk it up a mid, it’s fantastic with simple mains like flaky, oven-roasted salmon, poached shrimp, or leftover rotisserie chicken. To keep it vegetarian, you could top it with pan-fried chickpea patties (think ‘falafel’, but easier).
Can we please take a moment to look at that texture, oh my god?! Shaved vegetables salads are truly elite!
I could honestly eat this on repeat. Be sure to make this while snap peas are in season! You’re going to love.
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Crunchy Snap Pea & Halloumi Salad with Herb Dressing
Equipment
Ingredients
For the Dressing
- ½ medium ripe avocado
- ⅓ cup (75g) Greek yogurt
- ⅓ cup (75g) mayonnaise
- 1 medium lemon, juiced
- 2 Tbsp fresh basil, packed
- 2 Tbsp fresh tarragon, packed
- 2 Tbsp fresh mint, packed
- 2 Tbsp fresh cilantro, packed
- 1 Tbsp (15ml) pickled jalapeño juice
- Water, as needed – I recommend starting with 2-3 teaspoons
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Salad
- 8 oz (227g) snap peas, trimmed, very thinly sliced on the diagonal
- ¼ cup medium red cabbage, very thinly sliced
- 3 scallions, ends trimmed, very thinly sliced
- 8 oz halloumi
- 2 Tbsp sesame seeds, toasted or untoasted
- Finely ground black pepper
- Flaky sea salt
Instructions
- Make the dressing. Combine all salad dressing ingredients in a small blender, including 2-3 tsp of water, then purée until very smooth. Taste and adjust the seasoning as needed. If you want the dressing a little thinner, you can add a tiny bit more water, then blend again. It should be thick, but pourable.
- Toss. In a large mixing bowl, combine thinly sliced snap peas, shredded red cabbage, and thinly sliced scallions. Use a box grater to grate the halloumi cheese. I recommend using the larger size holes and, if you want even less mess, grate the cheese directly over the mixing bowl. Add 2 Tbsp sesame seeds. Pour as much of the salad dressing as you like on top, then use tongs to thoroughly mix. Season to taste with flaky sea salt and lots of freshly ground black pepper. Enjoy!
Notes
- Make-ahead: Dressing can be made and refrigerated 4–5 days in advance. If too thick, stir in a tiny splash of water and re-blend or whisk to loosen. The vegetables can also be prepped a day ahead, then tossed with dressing before serving.
- If you do have leftovers, prepare to be wowed, as the flavors deepen overnight. Texture will remain crunchy (though slightly less so) for a few days!
- Can be stretched to 6 servings is enjoying alongside other dishes.
Nutrition
Photography by Megan McKeehan.
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