When You Want Something Light, But Not Boring 🥭🧀
There’s a very specific summer craving that sits somewhere between “I want a salad” and “I will not survive on lettuce alone.”
This Grilled Mango, Halloumi & Lime Salad lives right in that space.
It’s sweet, salty, warm in just the right places, and still very much a summer meal. The mango brings juiciness and brightness, the halloumi adds richness and bite, and the lime ties everything together without weighing it down.
It’s the kind of dish that feels a little bit special — even if you’re just cooking for yourself on a warm Tuesday night.
Why This Salad Works So Well in Summer
- Sweet + salty flavours are always a win
- Uses peak summer fruit
- Light grilling adds flavour without heaviness
- Filling enough for dinner
- Looks impressive with minimal effort
It’s also one of those salads that doesn’t feel like a compromise.
Ingredients (Single-Serve)
Salad Base
- 1–1½ cups leafy greens (rocket works beautifully here)
- ½ ripe mango, sliced
- ½ cup cucumber or cherry tomatoes
- Fresh herbs (mint or coriander)
Halloumi
- 80–100g halloumi, sliced
- Olive oil, for brushing
Lime Dressing
- Juice of ½ lime
- 1 tablespoon olive oil
- Pinch of salt & cracked black pepper
How to Assemble (Low Heat, Summer-Friendly)
- Heat a grill pan or BBQ to medium and lightly oil it.
- Grill halloumi slices until golden on both sides. Set aside.
- Quickly grill mango slices for 30–60 seconds per side, just to caramelise slightly.
- Arrange greens in a bowl, add cucumber or tomatoes and herbs.
- Top with grilled mango and halloumi.
- Drizzle with lime juice, olive oil, and season lightly.
Serve while the halloumi is warm and the greens are fresh.
How to Serve It
This salad works beautifully in warm weather:
- Eat it as a standalone dinner
- Serve it slightly warm or at room temperature
- Pair with crusty bread if appetite is bigger
- Add to a BBQ spread as a substantial side
It’s best eaten fresh, while the textures are at their best.
Storage Tips (Especially in Summer)
This salad is at its peak when freshly assembled:
- Grilled halloumi: Best eaten immediately, but can be refrigerated for 24 hours
- Grilled mango: Can be stored separately for up to 24 hours
- Greens: Keep dry and refrigerated
- Assemble just before eating to avoid wilting
👉 Avoid storing fully dressed salads — halloumi loses its magic once chilled too long.
Easy Swaps & Variations
This salad is easy to adapt:
- Swap halloumi for grilled tofu or paneer
- Use pineapple or peach instead of mango
- Add avocado for extra creaminess
- Add chilli flakes or chilli oil for heat
- Use lemon instead of lime if needed
You can also turn this into a grain bowl with quinoa or couscous.
Nutrition Notes (Balanced & Summer-Appropriate)
This salad offers a great mix of nutrients:
- Halloumi provides protein and calcium
- Mango adds vitamin C and antioxidants
- Leafy greens contribute fibre and micronutrients
- Olive oil supports satiety and flavour
It’s satisfying without feeling heavy — ideal for warm nights.
A Salad That Actually Feels Like Dinner
This is one of those summer meals that proves salads don’t have to feel like a downgrade. It’s bold, flavourful, and genuinely enjoyable — exactly what a proper summer dinner should be.
Sometimes, sweet and salty is all you need.
What’s Coming Next
This salad is Day 2 of our Social-First Summer Salads & Bowls series.
Still to come:
- Crispy dumpling & cucumber summer salad
- Mediterranean chickpea crunch bowl
- Prawn noodle herb bowl
- Taco-style beef & corn salad
- Sushi-inspired salmon bowl
👉 If you try this one, leave a comment or share it with someone who loves halloumi season.
👉 Or explore more solo-friendly summer dinners on Plan4One.com.
