This Zucchini and Halloumi Salad came to life thanks to my sister-in-law, who kept raving about a salad she’d bought from her local takeaway shop. She asked me to recreate it, and after hearing her describe it in detail, I gave it a go without even tasting the original. The result? A delicious, light salad where the avocado base doubles as a dressing, so you don’t need much else.
The combination of thinly sliced zucchini, crispy halloumi, and fresh herbs makes this a refreshing dish. If you enjoy zucchini in salads, you should also try my zucchini and tuna salad for another light and tasty option. And for something a bit heartier, my Creamy Garlic Prawns recipe pairs wonderfully with zucchini for a quick and comforting meal.
Step 1. Prepare the Avocado Base
Mash the avocados with 1 tablespoon of lemon juice until smooth. Use a stick blender for a creamy texture. Spread this evenly at the bottom of a long serving dish.
Step 2. Prep the Salad Ingredients
Thinly slice the zucchinis with a peeler into long strips. In a large bowl, combine the parsley, coriander, and mint leaves. Slice 1–2 tablespoons of preserved lemon very thinly, and if they are too salty, soak them briefly in water, then drain.
Step 3. Cook the Halloumi
Cut the halloumi into 1 cm thick slices and lightly oil them. heat fry-pan and fry over medium heat until golden brown on both sides. Once cooked, cut the halloumi into finger-sized strips.
Step 4. Assemble the Salad
Toss the zucchini, herbs, and preserved lemon with olive oil (season with salt if necessary). Layer this over the avocado base. Scatter some halloumi strips throughout the salad and place the remaining strips on top.
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