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Moroccan Harissa Carrot Salad


  • Author: Vicky & Ruth
  • Prep Time: 10 minutes plus 1 hour of refrigeration
  • Total Time: 10 minutes plus 1 hour of refrigeration
  • Yield: 5 cups

Description

Bright and zingy, our Moroccan Carrot Salad harnesses the clean taste of lemon and the spiciness of hot chiles for a carrot salad that is a perfect accompaniment to any meal


Ingredients

  • 4 cups freshly grated carrots ( about 8 medium carrots)
  • 1 cup chopped fresh cilantro ( about 1 bunch)
  • 2 blood oranges, sliced and diced  (use regular oranges if blood oranges are not available)
  • Harissa Dressing
  • 2 tsp Harissa
  • 4 tbsp fresh squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp cumin
  • 1/4 tsp salt

Instructions

  1. Toss the carrots, cilantro and oranges in a medium bowl
  2. Combine all the ingredients for the dressing in a glass jar with a lid and shake well. Add to the salad, toss well and refrigerate for at least an hour

Notes

  1. This salad last for 4-5 days in the refrigerator.
  2. It can be served as a side dish or as a part of a tapas or mezze spread
  3. Use it in sandwiches and wraps o as part of a dinner bowl

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 99
  • Sugar: 7.7
  • Sodium: 142.4
  • Fat: 4.6
  • Saturated Fat: 0.7
  • Unsaturated Fat: 3.6
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 4
  • Protein: 1.6
  • Cholesterol: 0
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