Moroccan Carrot Salad
Moroccan carrot salad, with a spicy harissa lemon and olive oil salad dressing, is refreshing, authentic, and full of crisp, healthy flavors!
Prep Time5 minutes mins
Cook Time10 minutes mins
Chill Time30 minutes mins
Total Time45 minutes mins
Course: salads
Cuisine: Moroccan, North African
Servings: 4
Author: Kevin
Trim and discard ends of carrots. Use a box grater or mandolin slicer to shred, or use a knife to cut carrots into matchstick size pieces.
In a small bowl, whisk together 3 tablespoons lemon juice, olive oil, harissa paste, garlic, coriander, caraway seeds and salt.
Add the carrots to the bowl and toss with dressing. Chill at least 30 minutes before serving.
Divide arugula on plates, top with chilled carrot salad, and garnish with crumbled feta cheese.
Calories: 231kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 472mg | Potassium: 477mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19313IU | Vitamin C: 23mg | Calcium: 207mg | Iron: 1mg