Moroccan Carrot Salad
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
Servings: 4
Calories: 96 kcal
Ingredients
- 3 cups carrots cut in ½-inch coins
- ½ cup parsnip cut in ½-inch coins
- ¼ cup fresh cilantro chopped and divided in two portions
- Juice of 1 small lemon
- Himalayan pink salt to taste
- 1-2 Tbsp. organic olive oil
- 2 garlic cloves slightly smashed
- Black pepper pinch
- ½ tsp. crushed chili peppers
- ½ tsp. ground coriander seed
- ½ tsp. ground fenugreek seed
- 2 tsp. pitted Kalamata olives sliced
Instructions
-
In steamer, steam carrots and parsnips about 45 minutes, or until tender.
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In large bowl, add steamed vegetables and mix with lemon juice and pinch of salt.
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Add half chopped cilantro, mix well and set aside.
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In pan, heat olive oil and sauté garlic cloves for 2 minutes until fragrant.
-
Add coriander, fenugreek, chili pepper, black pepper and pinch salt; sauté for 1 minute.
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Add vegetables and sauté for 1-2 minutes, stirring frequently.
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Discard garlic and transfer vegetables to serving dish.
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Sprinkle with fresh cilantro and olives.
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Serve warm or refrigerate at least 30 minutes and serve cool or at room temperature.
Recipe Notes
Get the ingredients you need to make this elevated side!
Nutrition Facts
Moroccan Carrot Salad
Amount Per Serving
Calories 96
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 118mg5%
Potassium 406mg12%
Carbohydrates 14g5%
Fiber 4g16%
Sugar 5g6%
Protein 2g4%
Vitamin A 16298IU326%
Vitamin C 9mg11%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.