MOROCCAN CARROT SALAD WITH LEMON DRESSING

A fresh and crunchy salad of matchstick carrots, toasted almonds, and sweet currants tossed with a sweet/tart lemon and olive oil based dressing

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AUTHOR: Tamara | Beyond Mere Sustenance

INGREDIENTS

DRESSING

  • 1/4 cup fresh lemon juice

  • zest of 1 lemon

  • 1/4 cup lemon infused olive oil (see notes)

  • 1 teaspoon orange blossom water (see notes)

  • 2 teaspoons pomegranate molasses

  • 1/4 teaspoon cinnamon

  • 1 teaspoon ras el hanout

  • 1 small shallot

  • 1/2 teaspoon sea salt

  • fresh ground pepper

SALAD

  • 10 ounces matchstick carrots (see notes)

  • 1/4 cup currants

  • 1/4 cup slivered almonds, toasted

  • 2 scallions, chopped

  • 1/2 cup chopped cilantro

  • GARNISHES

  • chopped scallion

  • chopped cilantro

  • crumbled feta (optional)

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INSTRUCTIONS

  1. If currants are at all dry, cover with very hot water until they soften up a bit. Drain well before adding to the salad.

  2. Toast the almonds, chop the cilantro and scallions.

  3. Add the dressing ingredients to a personal blender or food processor. Blend until smooth. Set aside.

  4. To a medium salad bowl, add the matchstick carrots, currants, toasted almonds, scallions, and cilantro.

  5. Toss with the lemon dressing.

  6. Garnish as desired and enjoy!

Source, image, credits & more: Beyond Mere Sustenance