Crunchy Snap Pea & Halloumi Salad with Herb Dressing
This crunchy snap pea salad is a little different from your average salad—and that's exactly the point. Instead of slicing or frying the halloumi, you grate it straight over the bowl, which sounds weird until you taste how good it is distributed through every bite. Add crunchy snap peas, a zippy green goddess dressing you blend in about two minutes, and some sesame seeds for good measure, and you have a salad that people will genuinely be excited about.
Servings: 4 servings
Calories: 407kcal
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
Calories: 407kcal | Carbohydrates: 16g | Protein: 19g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 1143mg | Potassium: 482mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1092IU | Vitamin C: 58mg | Calcium: 716mg | Iron: 4mg
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