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 chopping board
- 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
- Fill a medium-sized pot or pan with just enough water to slightly cover the carrots. Add ½ a teaspoon of salt and parboil the carrots for 5-10 minutes. They should have a bite and should only be slightly cooked through. Sieve-out any water left and set the carrots aside.
- Using a chopping board and a sharp knife, peel and mince the garlic.
- In a medium-sized bowl, prepare the dressing. Add the olive oil, lemon juice, minced garlic, parsley, paprika, cumin, black pepper and the grated rind of ½ a lemon. Use a whisk to combine.
- Add the par-boiled carrots to the bowl with dressing then mix. The carrots should still be warm or slightly hot. To allow the flavors to marinate, keep the carrot salad in the fridge for at least 15 minutes before serving (this salad actually tastes great when made 1-2 days before serving as this gives the dressing enough time to incorporate into the carrots hence enhancing the flavors).
- Serve your Moroccan carrot salad with parsley and lemon as a side dish alongside grilled vegetables, meat, fish, chicken, bread or enjoy as it is!
Video
Notes
- 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.
Nutrition
Calories: 49kcal | Carbohydrates: 9.2g | Protein: 1.1g | Fat: 1.6g | Saturated Fat: 0.2g | Fiber: 2.5g | Sugar: 3.2g