Sep 11, 2012


the word salad is so vague and that is exactly what makes it so intriguing! when planning my lunches i know that salad is on the cards but the options are almost limitless and (almost) guarantee healthy, low-fat eating. 

this moroccan carrot salad is super simple and requires little time, ingredient and know-how! 


5 medium carrots, peeled and sliced into 5mm slices
1/2 cup of dried dates, sliced
1/4 cup of slivered almonds, toasted
juice of 1 lemon
1 table spoon of evoo
1 teaspoon of cumin
1 teaspoon of cinnamon
1/4 teaspoon of cayenne
1/4 teaspoon of salt

blanch your carrot slices in boiling water for 1-2 minutes until tender (but still with a bite!) place all ingredients into a large mixing bowl all ingredients and mix to combine. serve or store in the fridge to allow the flavours to infuse. will keep in the frige for up to 4 days

serves 6 

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