Description
Moroccan Carrot Salad is an easy and flavorful dish that features tender boiled carrots dressed in a tangy, spiced olive oil dressing. With warm flavors from cumin, paprika, and harissa, this salad is a perfect side dish. The honey adds a touch of sweetness, while the fresh parsley and pistachios give it a delightful crunch.
Ingredients
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1 1/2 pounds carrots, chopped into bite-size pieces
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3 tablespoons extra virgin olive oil
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2 tablespoons lemon juice
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1 tablespoon harissa paste (or 1/4 teaspoon red pepper flakes, more or less based on heat preference)
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1 tablespoon honey or maple syrup (optional)
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1 clove garlic, grated
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3/4 teaspoon ground cumin
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1/2 teaspoon paprika
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3/4 teaspoon salt (or more to taste)
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2 twists black pepper (or red pepper flakes)
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2 tablespoons chopped flat-leaf parsley
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2 tablespoons chopped pistachios or slivered almonds
Instructions
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Peel 1½ pounds carrots using a vegetable peeler and chop into small bite-size chunks.
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Boil the carrots in lightly salted water for 15 to 20 minutes or until fork tender. Drain well and add to a mixing bowl.
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In a small bowl, mix 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon harissa paste, 1 tablespoon honey (if using), 1 grated clove garlic, ¾ teaspoon ground cumin, ½ teaspoon paprika, ¾ teaspoon salt, and 2 twists of black pepper (or red pepper flakes). Whisk well to combine.
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Pour the dressing over the warm carrots and toss to combine.
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Stir in 2 tablespoons chopped flat-leaf parsley and set aside for 10 minutes to allow the flavors to meld.
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Transfer the salad onto a serving platter and garnish with 2 tablespoons chopped pistachios or slivered almonds.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg