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5 from 1 vote

Moroccan Cooked Carrot Salad

Lunch is the largest meal of the day in Morocco. It typically starts off with both raw and cooked salads that are served either hot or cold. As with a traditional meal, I’m starting off Moroccan Week with a warm clean/paleo salad.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: African
Servings: 4 servings
Author: Cassy

Ingredients

  • 1 pound Carrots peeled and cut into ¼ inch discs
  • 2 tablespoons Extra Virgin Olive Oil EVOO
  • 1 tablespoon Minced Garlic about 2-3 cloves
  • 2 Medium Lemons Juiced
  • ¼ cup Flat Leaf Parsley Chopped
  • 1 cup Sun-Dried Black Olives pitted and very roughly chopped
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Cracked Black Pepper

Instructions

  • Steam the carrots for about 7 minutes.
  • Sauté the EVOO with the minced garlic over medium/high heat.
  • Add the steamed carrots to the pan and cook for about 3 minutes.
  • Stir in the salt, pepper, roughly chopped olives, chopped flat leaf parsley, and lemon juice.
  • Plate and serve hot or room temperature.

Nutrition

Calories: 178kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1190mg | Potassium: 484mg | Fiber: 6g | Sugar: 7g | Vitamin A: 19406IU | Vitamin C: 41mg | Calcium: 79mg | Iron: 1mg