Ready to dazzle your tastebuds and impress your dinner guests all at once? The Blood Orange & Avocado Salad with Halloumi Croutons is more than a showstopper—it’s a textural, flavor-packed adventure on a plate. Imagine juicy, sweet-tart blood oranges meeting creamy avocado, crisp greens, zippy herbs, and the irresistible salty chew of pan-fried halloumi croutons, all brought together with a citrus honey dressing that sings with freshness. This is the kind of salad that belongs at the center of your table, whether for a cozy lunch or a sparkling celebration.
Ingredients You’ll Need
Every ingredient in this Blood Orange & Avocado Salad with Halloumi Croutons brings its own flair—some provide brightness, others creaminess or crunch. The beauty of this recipe is in how these essentials interact to create a perfectly balanced dish you’ll want to return to all season.
- Blood Oranges: Jewel-like slices lend vibrant color and a tart-sweet pop that makes the salad unforgettable.
- Avocado: Soft, buttery slices add luxurious creaminess that contrasts beautifully with the cheese and citrus.
- Arugula or Mixed Greens: Peppery or tender greens give the salad its fresh, leafy base—choose your favorite!
- Red Onion: Thin slivers provide a gentle bite and hint of sharpness—soak in water for a milder flavor.
- Fresh Mint: A scatter of mint wakes up the entire bowl, bringing an aromatic twist.
- Fresh Parsley: Adds earthy brightness and a bit of extra green to tie everything together.
- Halloumi Cheese: Firm, salty, and perfect for crisping up to make golden, chewy “croutons.”
- Olive Oil: Essential for both frying the halloumi and making the luscious citrus dressing.
- Freshly Ground Black Pepper: Just a sprinkle enhances both the croutons and the overall salad.
- Extra Virgin Olive Oil: For a silky, richly flavored dressing. Use the best you have.
- Fresh Blood Orange Juice: Squeezed from one of your oranges, this makes the dressing bright and zingy.
- Lemon Juice: Adds extra tang to balance the sweetness of the orange and honey.
- Honey: Sweetens the dressing and brings all the flavors together with a touch of floral magic.
- Dijon Mustard: Helps emulsify the dressing and gives a little punch.
- Salt & Black Pepper: Season everything so those flavors really shine.
- Optional Add-Ins: Toasted pistachios or almonds for crunch, pomegranate seeds for pops of color, and maybe an extra drizzle of honey for those who love a little more sweetness.
How to Make Blood Orange & Avocado Salad with Halloumi Croutons
Step 1: Crisp Up the Halloumi Croutons
Start things off by transforming blocks of halloumi into heavenly golden croutons. Heat the olive oil in a non-stick skillet over medium heat, then add the cheese cubes in a single layer. Give them just a couple of minutes per side—watch as they turn irresistible shades of caramel brown. Sprinkle them with black pepper and let them cool slightly. These little cubes are warm, salty, and satisfyingly chewy—they truly set this Blood Orange & Avocado Salad with Halloumi Croutons apart.
Step 2: Whisk Together the Citrus Honey Dressing
In a small bowl or jar, combine extra virgin olive oil, a splash of fresh blood orange juice, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk or shake vigorously until creamy and emulsified—the result is a dressing as bright and balanced as the salad itself. Don’t skip tasting; adjust the seasoning if needed so the tartness and sweetness are just right.
Step 3: Build Your Gorgeous Salad Base
On a large platter, spread out your bed of greens—it’s okay if some leaves tumble artfully over the edges, we’re aiming for rustic beauty. Arrange rounds of blood orange and slices of ripe avocado evenly across the greens. Next, scatter over the thin slices of red onion, followed by a generous dusting of chopped mint and parsley. The layers themselves are already so inviting, you’ll want to dig in straight away.
Step 4: Assemble and Serve
Now, for the crowning moment: spoon those warm halloumi croutons across the top, letting them nestle among the citrus and avocado. Drizzle the salad generously with the citrus honey dressing. If you’re feeling festive, add some toasted nuts or a handful of pomegranate seeds for crunch and color. Serve immediately while those halloumi cubes are still melty and golden—because nothing outshines perfectly crisp halloumi.
How to Serve Blood Orange & Avocado Salad with Halloumi Croutons
Garnishes
A finishing touch goes a long way! Try sprinkling toasted pistachios or almonds over the salad for even more depth and crunch. Pomegranate seeds look like jewels and deliver juicy pops, while a quick extra drizzle of honey can be pure magic for anyone who likes a sweet note. These little extras turn the Blood Orange & Avocado Salad with Halloumi Croutons into edible art.
Side Dishes
Pair your salad with a warm baguette or slices of sturdy sourdough for sopping up any extra dressing. It’s also lovely alongside grilled chicken, salmon, or even a lentil-based dish for a hearty vegetarian meal. The zingy citrus and creamy avocado make this a great partner for anything fresh from the grill or oven.
Creative Ways to Present
For maximum wow factor, layer the salad in individual shallow bowls or jars for a personalized touch—perfect for summer picnics or dinner parties. Try threading the halloumi croutons on small skewers as a playful edible garnish, or arrange everything on a long platter for a dramatic, rainbow effect. No matter how you serve it, everyone will want to know your Blood Orange & Avocado Salad with Halloumi Croutons secret.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra salad, store the greens, dressing, and halloumi separately if possible. The halloumi croutons can get a bit softer in the fridge, but they’ll still have plenty of flavor. The salad base can be kept in an airtight container in the refrigerator for up to 2 days; just wait to add avocado and dressing until right before serving to keep things looking fresh.
Freezing
While the salad base (greens, citrus, herbs) and avocado don’t freeze well, you can freeze halloumi cubes or croutons before assembling the salad. Wrap in parchment and store in a freezer-safe bag for up to one month. Thaw in the fridge and re-crisp in a skillet before tossing into your next Blood Orange & Avocado Salad with Halloumi Croutons.
Reheating
For the best texture, reheat leftover halloumi croutons in a dry skillet over medium heat for a few minutes until they regain their crisp edges. A quick pop in the toaster oven works well too. Keep an eye—they brown quickly and are best enjoyed warm on your freshly assembled salad.
FAQs
Can I use a different cheese instead of halloumi?
If you can’t find halloumi, paneer or queso panela are excellent stand-ins for frying, though they’ll taste a bit different. Avoid softer cheeses as they won’t hold their shape and texture in the skillet the way halloumi does in this Blood Orange & Avocado Salad with Halloumi Croutons.
What’s the best way to slice blood oranges for this salad?
Peel the oranges with a sharp knife to remove all the white pith, then slice crosswise into even, thin rounds. This produces beautiful medallions that make every portion pop with color and flavor.
How can I keep the avocado from browning?
Toss avocado slices gently with lemon juice before adding to the salad, which helps slow oxidation and keeps them vibrant, especially if preparing the Blood Orange & Avocado Salad with Halloumi Croutons ahead.
Is this salad suitable for meal prep?
You can prep most components—greens, citrus, herbs, dressing, halloumi—up to one day in advance, then quickly slice avocado and crisp the halloumi right before serving for the freshest results.
Can I make this salad vegan?
Absolutely! Swap the halloumi for a plant-based fryable cheese or large cubes of seasoned firm tofu, and replace honey with agave or maple syrup in the dressing to enjoy a vegan version of Blood Orange & Avocado Salad with Halloumi Croutons.
Final Thoughts
If you’re looking to brighten up your table with something both gorgeous and satisfying, you can’t go wrong with Blood Orange & Avocado Salad with Halloumi Croutons. Dive in, get creative, and bring a little extra color—and joy—to your next meal!
Print
Blood Orange & Avocado Salad with Halloumi Croutons Recipe
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A refreshing and vibrant Blood Orange & Avocado Salad topped with crispy Halloumi Croutons and drizzled with a zesty Citrus Honey Dressing. This salad combines the sweetness of blood oranges, creaminess of avocado, saltiness of halloumi, and the freshness of herbs for a delightful mix of flavors and textures.
Ingredients
For the Salad
- 3 blood oranges, peeled and sliced into rounds
- 1 large avocado, sliced
- 4 cups arugula or mixed greens
- 1/4 small red onion, very thinly sliced
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh parsley, chopped
For the Halloumi Croutons
- 7 oz (200g) halloumi cheese, cut into small cubes
- 1 tbsp olive oil
- Freshly ground black pepper
For the Citrus Honey Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh blood orange juice (from one of the oranges)
- 1 tsp lemon juice
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Pinch of salt
- Pinch of black pepper
Optional Add-Ins
- 2 tbsp toasted pistachios or almonds
- Pomegranate seeds
- Extra drizzle of honey
Instructions
- Prepare the Halloumi Croutons: Heat olive oil in a non-stick skillet over medium heat. Add halloumi cubes in a single layer. Cook 2–3 minutes per side until golden and crispy. Sprinkle lightly with black pepper and set aside to cool slightly.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, blood orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.
- Assemble the Salad: On a large serving platter, spread arugula or mixed greens. Arrange blood orange slices and avocado slices evenly over the greens. Scatter thinly sliced red onion, mint, and parsley on top.
- Finish & Serve: Spoon warm halloumi croutons over the salad. Drizzle with citrus honey dressing. Garnish with toasted nuts or pomegranate seeds if desired. Serve immediately while the halloumi is still warm and crispy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Sauteing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 14g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
