Garlic Shrimp & Halloumi Salad with Peach Basil Vinaigrette

A refreshing and flavorful salad featuring garlic shrimp, grilled halloumi, and a creamy peach basil vinaigrette. Packed with health benefits and perfect for a high-protein meal.

By @shewillevolve

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.25 cup Peach Cider Vinegar @freshpressfarms
• 1 tbsp Dijon Mustard
• 1 tbsp Honey
• 0.25 tsp Garlic Powder
• 0 Salt
• 0 Black Pepper
• 0.33 cup Extra Virgin Olive Oil
• 2 tbsp Basil chopped
• 3 tbsp Greek Yogurt
• 1 lb Jumbo Shrimp raw
• 1 tsp Extra Virgin Olive Oil
• 1 tsp Garlic minced
• 1 tsp Paprika
• 1 tbsp Parsley chopped
• 1 tbsp Butter
• 8 oz Halloumi Cheese
• 2 cups Romaine Lettuce chopped
• 1 Avocado sliced
• 1 cup Cherry Tomatoes halved
• 0.5 cup Garlic Breadcrumbs or to taste

Instructions

1. In a bowl, whisk together peach cider vinegar, dijon mustard, honey, garlic powder, salt, and pepper.
2. Slowly drizzle extra virgin olive oil into the vinaigrette mixture while whisking until fully emulsified.
3. Stir in chopped basil and whisk in Greek yogurt until the dressing is smooth and creamy. Pour into a squeeze bottle.
4. Mix raw jumbo shrimp with olive oil, garlic, paprika, and chopped parsley in a bowl.
5. Sauté shrimp in a skillet with butter until they become translucent and pink.
6. Rinse the halloumi cheese with water and pat dry. Slice into 1/2 inch planks and sear in a skillet on both sides until golden brown. Cut into cubes.
7. Assemble salad with chopped romaine lettuce, garlic shrimp, grilled halloumi, avocado slices, cherry tomatoes, and garlic breadcrumbs. Top with a generous drizzle of your homemade peach basil vinaigrette dressing.