Shrimp And Beet Winter Salad With Seared Halloumi Recipe

Caesar, wedge, and Cobb salads never get old. For quick dinners and healthy lunches, crunchy salads never go out of style. However, occasionally it's nice to customize a salad.

4 beets, peeled and thinly sliced 2 tablespoons olive oil 2 teaspoons salt 2 teaspoons pepper ¼ cup tahini 1 clove garlic, grated Juice from ½ lemon 2 tablespoons olive oil ¼ cup water Salt, to taste 1 pound shrimp, peeled and deveined 1 tablespoon honey 1 tablespoon chili powder 2 teaspoons paprika 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon pepper 8 ounces halloumi cheese, sliced 1 cup cooked farro 5 ounces kale, or about 5 cups



Preheat oven to 425 F. Place beets on parchment. Add 2 tablespoons olive oil, 2 teaspoons salt, and 2 teaspoons pepper to beets. 

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Whisk together tahini, 1 clove grated garlic, lemon juice, and 2 tablespoons olive oil to make the dressing. 

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Thoroughly mix water into dressing. Salt to taste. Meanwhile, add shrimp to a large bowl. 

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Stir in honey, ¼ cup olive oil, chili powder, paprika, 3 minced garlic cloves, 1 tsp salt, and 1 ts Leave shrimp marinating for 30 minutes.

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Cook ¼ cup olive oil in a skillet on medium heat. Heat oil and fry halloumi for 2 minutes until golden brown.

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Flip the halloumi and fry the other side before removing from the oil. Use the same skillet for shrimp and marinade.

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Remove from heat after 3–4 minutes of pink and opaque shrimp. Massage the kale in a large bowl before assembling the salad.

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Mix dressing with kale. Add farro, shrimp, and beets and mix. Serve with halloumi.

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