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overhead: chilled moroccan carrot salad
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5 from 1 vote

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
Cook Time10 minutes
Chill Time30 minutes
Total Time45 minutes
Course: salads
Cuisine: Moroccan, North African
Servings: 4
Author: Kevin

Ingredients

Dressing

For Plating

  • 2 cups arugula leaves

Garnish

Instructions

  • 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.

Nutrition

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