Moroccan Carrot Salad
Moroccan carrot salad tossed with almonds, dates and tossed in a lightly sweet, cumin-spiced citrus dressing. It's fresh, aromatic, juicy and delicious.
Servings: 4
Calories: 159kcal
Ingredients
- 1 lb (450 grams) carrots, peeled and shredded
- 5 dates, pitted and chopped
- ¼ cup (30 grams) almond, toasted and sliced
- 3 tablespoons mint leaves, chopped
Dressing
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon orange juice (+ half orange zest)
- 1 tablespoon lemon juice
- ½ tablespoon maple syrup or honey
- 1 small garlic clove, grated
- ¾ teaspoon fine salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon black pepper
Instructions
- Place the julienned or shredded carrots in a large bowl and add almonds, dates and mint (but reserve some almonds and chopped mint for garnishing).
- Make the dressing: in a glass jar with a lid shake all the dressing ingredients until well emulsified.
- Drizzle the dressing over the carrots and toss to coat. Sprinkle the mint leaves and sliced almond to garnish and serve.
Notes
Storage: Store in an airtight container. It will keep in the fridge for up to 2-3 days.
Nutrition facts: The nutritional values are for one serving. They are based on an online nutrition calculator, and it’s an estimate only; it should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
Nutrition
Calories: 159kcal | Carbohydrates: 26g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 439mg | Potassium: 257mg | Fiber: 2g | Sugar: 22g | Vitamin A: 258IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg