Moroccan Carrot Salad
Moroccan Carrot Salad is an moderately easy dinner. Made with 2 lb. carrots, steamed and torn into bite size pieces, 1/3 c. lemon juice, 2 tbsp. olive juice, 2 tsp. finely chopped fresh parsley and 1 tsp. paprika, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Scrub carrots well and cut tops and tips off. Steam carrots in a steamer until they can be cut easily with a spoon. Remove from heat and take 2 forks to break carrots crosswise into bite size pieces. Add the next 9 ingredients and toss until thoroughly mixed. Cover and refrigerate overnight or at least 3 to 4 hours before serving.
Makes about 3 to 4 cups of salad which, if served by itself as a salad or meal along with the Moroccan bread, serves 3 to 4 people.
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