Parsley and Lemon Moroccan Carrot Salad
Parsley and Lemon Moroccan Carrot Salad that tastes amazing!! The perfect Mediterranean side dish that can be made all year round!
Servings 3
Calories 49kcal
Equipment
- a sharp knife
- Medium to large pot
Ingredients
- 2 cups cut carrots (sliced rondelle-style)
- ½ teaspoon teaspoon salt
- ¼ cup olive oil
- 2 tablespoon parsley chopped
- 1 clove of garlic
- ½ teaspoon paprika powder
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 2 tablespoon lemon juice
- grated lemon zest (from about half a lemon)
Instructions
- Parboil carrots in a pot with salted water for 5-10 minutes until slightly cooked, then drain and set aside. (see notes below)
- Using a chopping board and a sharp knife, peel and mince the garlic.
- Prepare the dressing in a bowl by whisking together olive oil, lemon juice, garlic, parsley, paprika, cumin, black pepper, and grated lemon rind.
- Mix the warm par-boiled carrots with the dressing in a bowl.
- Refrigerate the carrot salad for at least 15 minutes before serving. It tastes better when prepared 1-2 days in advance, allowing the flavors to fully blend.
- Serve the salad as a side dish alongside grilled vegetables, meat, fish, chicken, and bread, or enjoy it as it is!
Video
Notes
- Meaning of parboil: To partially cook food by boiling it briefly, so it's still firm but slightly cooked through.
- Mix the carrots into the dressing while the carrots are still hot. This will enable them to absorb much of the flavour from the dressing.
- Cook carrots until slightly tender, they should still retain their bite.
- The parsley can be substituted for chopped cilantro.
Nutrition
Calories: 49kcal | Carbohydrates: 9.2g | Protein: 1.1g | Fat: 1.6g | Saturated Fat: 0.2g | Fiber: 2.5g | Sugar: 3.2g