Description
This Moroccan Carrot Salad is an easy, vibrant, and flavorful dish featuring tender boiled carrots dressed in a tangy olive oil dressing with warm spices like cumin, paprika, and harissa. With a touch of sweetness from honey and the crunch of fresh parsley and pistachios, it’s the perfect side dish to add excitement to any meal.
Ingredients
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1½ 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 ¼ 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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¾ teaspoon ground cumin
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½ teaspoon paprika
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¾ 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 and chop the carrots 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, combine olive oil, lemon juice, harissa paste, honey (if using), garlic, cumin, paprika, salt, and black pepper. Whisk until well combined.
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Pour the dressing over the warm carrots and toss to combine.
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Stir in chopped flat-leaf parsley and let the flavors meld for 10 minutes.
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Transfer the salad to a serving platter and garnish with pistachios or slivered almonds.
Notes
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If you prefer a less spicy version, reduce or omit the harissa paste or use red pepper flakes for a milder heat.
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The honey adds a touch of sweetness, but feel free to skip it if you prefer a savory salad.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg