Quinoa, Halloumi, and Avocado Cream Salad

Name: Quinoa, Halloumi, and Avocado Cream Salad
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)

avocadosfrommexico.ca

Check out our recipe for Quinoa, Halloumi, and Avocado Cream Salad, made with delicious Avocados from Mexico!

View full recipe on avocadosfrommexico.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at avocadosfrommexico.ca.

Share this recipe:

Cooking tools: