Ingredients
Dressing
- ½ medium ripe avocado
- ⅓ cup (75g) Greek yogurt
- ⅓ cup (75g) mayonnaise
- 1 medium lemon, juiced
- 2 Tbsp fresh basil, packed
- 2 Tbsp fresh tarragon, packed
- 2 Tbsp fresh mint, packed
- 2 Tbsp fresh cilantro, packed
- 1 Tbsp (15ml) pickled jalapeño juice
- 2-3 tsp water, as needed
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Salad
- 8 oz (227g) snap peas, trimmed and very thinly sliced diagonally
- ¼ cup medium red cabbage, very thinly sliced
- 3 scallions, ends trimmed and very thinly sliced
- 8 oz halloumi cheese
- 2 Tbsp sesame seeds, toasted or untoasted
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Make the dressing: Combine the avocado, Greek yogurt, mayonnaise, lemon juice, fresh basil, tarragon, mint, cilantro, pickled jalapeño juice, kosher salt, black pepper, and 2-3 teaspoons of water in a small blender. Purée until very smooth. Taste and adjust seasoning or consistency by adding a little more water if needed, ensuring the dressing is thick but pourable.
- Prepare the salad: In a large mixing bowl, combine the thinly sliced snap peas, red cabbage, and scallions. Using a box grater with the larger holes, grate the halloumi cheese directly over the bowl to minimize mess.
- Toss salad: Add the sesame seeds to the bowl, then pour as much dressing as desired over the salad ingredients. Use tongs to thoroughly mix everything together until evenly coated.
- Season and serve: Season the salad to taste with flaky sea salt and plenty of freshly ground black pepper. Serve immediately and enjoy the fresh, crunchy textures with the creamy herb dressing.
Notes
- For best results, slice the snap peas very thinly on the diagonal to maximize crunch and flavor absorption.
- You can adjust the spice level by modifying the amount of pickled jalapeño juice in the dressing.
- Toasting the sesame seeds enhances their nutty flavor but is optional based on preference.
- Halloumi cheese can be substituted with another firm, salty cheese if unavailable.
- This salad is best enjoyed fresh but can be refrigerated for up to a day; dressing may thicken in the fridge, so stir before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
