Tuscan Kale Salad with Lemony White Beans and Fried Halloumi
This is a salad you will want *all* the time. Heart Tuscan kale is paired with tomatoes, sliced almonds and lemony white beans. Then, tossed in an herby honey lemon dressing and topped with creamy, salty fried halloumi!
Course Salad, Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 2 entree sized salads
- 1 can cannellini beans rinsed and drained
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup extra virgin olive oil
- Pinch of kosher salt to taste
- Freshly cracked black pepper to taste
- 4-6 oz. halloumi diced
- Olive oil for pan
- 1 bunch Tuscan kale washed, separated from stems and torn apart into bite sized pieces
- 1/3 cup thinly sliced almonds
- 1/2 cup herby honey lemon vinaigrette* (see recipe in blog post) plus more, if needed
In a bowl, combine the cannellini beans, lemon juice, lemon zest, olive oil, kosher salt and pepper. Toss until combined and taste to ensure the acid/zest/salt levels are too your liking. Adjust if necessary. Set aside and let the beans marinate.
Heat a skillet over medium high heat. Season with about 1-2 tablespoons of olive oil. When the oil is shimmering, add the halloumi cubes. Pan fry until the top and bottom are golden brown, about 2-3 minutes per side. Remove from the heat.
In a large salad bowl, combine the tuscan kale, tomatoes, cannellini beans (with accompanying lemony olive oil,) thinly sliced almonds, and about 3-4 tablespoons of herby honey lemon vinaigrette. Toss until all of the ingredients are lightly coated in dressing. Plate and top with halloumi croutins and extra dressing if needed.
Keyword cannellini beans, extra virgin olive oil, halloumi, heirloom tomato, lemon, tuscan kale