Wow! Bursts of flavor in every bite with sweet and earthy carrots, zingy ginger, salty olives finished with warm pistachio bites roasted in our Marrakech spice blend. I served this salad recipe with our Moroccan Red Lentil Soup and I hope it makes you smile when you enjoy it!
Carrot Salad with Moroccan Roasted Pistachios
Javaneh Hemmat
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Mediterranean
Morroccan
Servings
4
Prep Time
15 minutes
Cook Time
7 minutes
Ingredients
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1/4 Cup Pistachios; I used raw and unsalted
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2 Tablespoons Extra Virgin Olive Oil
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1/2 Teaspoon Marrakech Spice blend
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1 Bundle of Carrots; shredded
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1 Bundle of Cilantro; finely chopped
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1 Knob of Ginger; grated
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A Handful of your fave Olives
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1 Lime; juiced
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Sea Salt to season
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1 Container of Roasted Garlic & Cilantro Hummus
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2-3 Raw Radish to garnish; sliced
Directions
Preheat the oven to 350F/180C. On parchment paper, add pistachio, drizzle extra virgin olive oil, and Marrakech spice blend. Roast for 7 minutes.
In a big bowl, add carrots, cilantro, ginger, olives, lime, and sea salt and toss well.
Spread a dollop of Roasted Garlic & Cilantro hummus on a plate and serve the salad, top with pistachios, and garnish with radish.