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Flavorful Moroccan Carrot Salad with Harissa Lemon Vinaigrette

Moroccan carrot salad - featured image
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A vibrant and refreshing Moroccan carrot salad featuring a sweet, spicy, and tangy harissa lemon vinaigrette that transforms simple carrots into a flavor-packed delight.

Ingredients

Scale
  • 4 large carrots, peeled and shredded or julienned
  • 2 tablespoons harissa paste
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • 1 small clove fresh garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Optional: 2 tablespoons toasted almonds or pine nuts, roughly chopped

Instructions

  1. Wash, peel, and shred or julienne 4 large carrots into thin, even pieces.
  2. In a small bowl or jar, combine 2 tablespoons harissa paste, 3 tablespoons extra virgin olive oil, juice of 1 lemon (about 3 tablespoons), 1 teaspoon honey, 1 teaspoon ground cumin, and 1 minced garlic clove. Whisk or shake vigorously until smooth and emulsified. Add salt and pepper to taste.
  3. Pour the dressing over the shredded carrots in a large mixing bowl. Toss thoroughly to evenly coat every piece.
  4. Stir in 2 tablespoons chopped fresh parsley and optional toasted almonds or pine nuts for crunch.
  5. Let the salad sit at room temperature for 10-15 minutes before serving to allow flavors to meld. It can also be served immediately if short on time.

Notes

If the dressing is too spicy, add more honey or olive oil to mellow it out. Fresh lemon juice is preferred for brightness. Toast nuts lightly for added flavor and crunch. Letting the salad rest for 10-15 minutes enhances the flavor. For vegan variation, substitute honey with maple syrup or agave nectar. Optional nuts can be replaced with toasted sesame or pumpkin seeds for nut-free version.

Nutrition

Keywords: Moroccan carrot salad, harissa lemon vinaigrette, carrot salad recipe, easy salad, spicy salad, healthy side dish

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