Salads don’t need to be boring! This recipe looks to the Mediterranean for tasty inspiration and new flavors. Our Moroccan carrot salad is on the sweet side, and pairs very well as a side for a spicy or meaty dish.
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Ingredients for the salad:
- 16 oz carrots, grated
- 1 grapefruit, zest and juice
- ¼ cup raisins, soaked in warm water
- 1 lemon, juice
- 1 tsp paprika
- ½ tsp cumin, ground
- 1 tsp agave syrup
- 4 tbsp olive oil
- ½ tsp sea salt
- 1 tbsp hemp seeds
- 1 tbsp spring onion, finely sliced
- 2 tbsp parsley, chopped (optional)
- In a bowl or shaker, mix together the grapefruit zest and juice, lemon juice, paprika, cumin, agave syrup, sea salt and olive oil.
- Add the carrots (and parsley if using), mix well. Sprinkle the raisins, hemp seeds and spring onion and serve immediately.
- Food prep: Grated carrots without dressing can keep a couple of days refrigerated in an airtight container. If you like this salad, why not double up portions for the rest of the week?
- Picnic packing: This salad will hold well for a day out, but to keep the crunch, pack the dressing separately and mix before eating.
- For a hearty bite, why not add toasted walnut to this salad?