Quinoa, Halloumi, and Avocado Cream Salad | Avocados from Mexico

Ingredients

• 1 block (200 g) halloumi cheese, cubed
• 2 ½ cups (625 ml) cooked tricolor quinoa
• 1 ½ cups (375 ml) cherry tomatoes, quartered
• 1 cup (250 ml) Lebanese cucumbers, diced
• ½ cup (125 ml) roughly chopped fresh mint
• ½ cup (125 ml) roughly chopped curly parsley
• ½ cup (125 ml) pomegranate seeds
• 4 tablespoons (60 ml) olive oil
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 ml) apple cider vinegar
• 2 teaspoons (10 ml) sumac
• ½ teaspoon (2 ml) salt
• 1 clove garlic, minced
• 2 ripe avocados from Mexico
• ½ cup (125 ml) plain Greek yogurt
• ½ tablespoon (7 ml) lemon juice
• Pita chips (homemade or store-bought)