Fresh avocado and tomato salad

Topdown view of a tomato and avocado salad in a white round bowl with a fork.

This fresh avocado and tomato salad is the perfect lunch option on a sunny day. The veggies with golden fried halloumi, crunchy toasted pumpkin seeds and a drizzle of blueberry balsamic drizzle make the most mouth watering salad.

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Prep Time 10

Cook Time 5

Total Time 15

Course Dinner, Lunch, Salad

Servings people

Ingredients

2 NZ Avocados
2 cups Beekist chef’s selection tomatoes
⅓ cup Superb Herb basil leaves
⅓ cup FreshLife pumpkin seeds toasted
½ cucumber peeled into ribbons
½ small red onion mandolined or thinly sliced
200 g halloumi sliced
2 tbsp BluesBros blueberry balsamic drizzle
3 tbsp olive oil

Instructions

In a nonstick frying pan over medium heat, add a tablespoon of olive oil and fry halloumi until golden. Set aside.
Scoop and dice the avocados. Set aside.
Halve some of the tomatoes, leaving the smaller ones whole. Set aside.
Add halloumi, vegetables and basil to a large bowl, pour over olive oil and blueberry balsamic drizzle. Scatter with toasted pumpkin seeds and serve.