Wash and dry 4 cups of fresh baby kale. Slice 1 cup of strawberries and 1 ripe avocado into bite-sized pieces. Prepare a handful of sliced almonds if desired.

Preheat a non-stick skillet over medium-high heat. Slice 8 ounces of halloumi into thick pieces and cook them in the hot skillet for 3-4 minutes until golden brown.

In a large mixing bowl, combine the prepared kale, strawberries, avocado slices, and crushed almonds. Toss gently.

Once the halloumi is golden and crispy, remove it and place it on the salad mixture. Drizzle with champagne vinaigrette and toss gently.

Plate the salad, garnishing with torn mint leaves for presentation. Serve immediately.