Servings: 2
Calories: 783kcal
Ingredients
Bread Croutons
- 1.5 cups 2-inch bread cubes, day-old or two-day old is ideal - use what you have!!
- olive oil cooking spray
- salt and pepper
Salad
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- salt and pepper
- 2 tsp Fresno chili pepper, thinly sliced (optional)
- 2 small tomatoes (Campari-sized), cut into large chunks
- 1-2 ears corn, husked (1 if large, 2 if small)
- 1 avocado, diced into large chunks
- 1 pkg halloumi cheese
- 1 cup microgreens or other salad greens
- 1 handful fresh herbs like basil, dill or cilantro (any combo works!), chopped
Instructions
Make the Croutons
- Preheat oven to 350°. Cut bread into 2-inch chunks, place in a baking dish in a flat layer. Spray with olive oil cooking spray and toss. Season with salt and pepper. Toss again. Bake 7-10 minutes until golden (if using fresh bread it may take a little longer to be totally dry). Lean toward more crispy than less - you want something close to croutons. If you leave the bread soft in the middle, it will get soggy and not be pleasing to eat. Remove from oven and set aside.
Salad
- Meanwhile, whisk together the olive oil and lime juice in a large serving bowl. Season with salt and pepper. Add the sliced Fresno chili if using (throw some seeds in if you like a kick). Cut the tomatoes into large chunks and add to the bowl.
- Heat a cast iron grill pan to medium high. Spray the husked corn with cooking spray and sear until it starts to char, rolling as you go to get a little char on all sides as best you can. Slice the halloumi into two pieces lengthwise and pat dry with a paper towel. When the corn is almost done, make room for the halloumi. Spray the pan with olive oil cooking spray and sear the halloumi about 2 minutes per side until golden with grill marks. Remove both from heat.
- Carefully cut the kernels off the cob. The best way to do this is to hold the cob with a hot pad or tongs and stand it upright. Use a sharp chef's knife to cut down the sides. Add the corn to the serving bowl with the tomatoes. Depending on how tall the sides of your bowl are, you might be able to cut the kernels right into the dish which makes less mess!
- Cut the halloumi into bite sized pieces and add to the serving bowl. Add the hot bread cubes. Toss well until bread is coated. Add a handful of microgreens, fresh herbs, and the avocado, toss gently just to incorporate everything. Divide into 2 portions and serve immediately.
- Note: This salad does not work as leftovers because your croutons will become soggy. The goal is to get everything prepped in advance, so that your bread and corn can be tossed in while still hot, and then to eat it all in one sitting.
Notes
Recipe Tip: Don't dice the tomatoes or avocado too small - you want them to be bite-sized or about the same size as the bread croutons. With a little advance organization, this dinner can be on the table in 20 minutes.
Nutrition
Serving: 1.5cup | Calories: 783kcal | Carbohydrates: 35g | Protein: 33g | Fat: 59g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Sodium: 1576mg | Potassium: 841mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1373IU | Vitamin C: 37mg | Calcium: 1229mg | Iron: 3mg
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