Begin by washing the baby kale and patting it dry. Slice the strawberries and cut the avocado into bite-sized chunks. Set aside.

In a small bowl, whisk together the champagne vinaigrette until emulsified and set aside.

Heat a non-stick skillet over medium-high heat. Slice halloumi into thick pieces and sear them for 2-3 minutes on each side until golden.

In a large bowl, combine baby kale, strawberries, avocado chunks, and sliced almonds, gently tossing to mix.

Lay the crispy halloumi on top of the salad and drizzle with vinaigrette. Toss gently to combine.

Serve immediately for the best texture and flavor.