Meatless Monday: Moroccan Side Salads

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A meal just isn’t complete in Morocco without several side salads served before the main course.  Today I’m sharing my recipe for two very simple and fast salads that can be served with your meal.

Mixed Lettuce Salad

1/2 head romaine lettuce chopped small
1 avocado cubed 
1/2 cup frozen corn thawed (you can use fresh corn it’s just not in season right now) – use 1 cob boiled until cooked and then cut off the cob)

Mix with vinegarette (2 tbsp olive oil, 1/2 lemon, shake of salt, pepper, and 1/2 tsp garlic chopped or powder).  Toss the salad with the dressing.

Orange Salad

2 oranges sectioned
1 carrot 
1/2 tsp orange blossom water
1/2 tsp sugar
1/2 tsp water

Peel and section oranges.  Cut into bite size pieces.  Peel the carrot and using a grater take off pieces of the carrot.  Mix the orange blossom water, sugar and water in a separate bowl.  Toss the oranges and carrots in the dressing.  

Cucumber and Tomato Salad
1 cucumber, peeled and seeded
2 tomatoes, seeded
2 tbsp olive oil
1 tbsp vinegar
salt and pepper
1/2 tsp chopped garlic

Dice the cucumber and tomato and set aside in a bowl.  Combine the olive oil, vinegar, salt and pepper and garlic.  Adjust the seasoning for your liking – if you love garlic add more!  If you’re on a low salt diet – cut it out, add more pepper and throw in something else, why not try cumin?  or cilantro?  Mix it all together!

Some other salads that could be served:

Moroccan Potato Salad
Taktouka (Green Pepper and Tomato Salad)
Zaalook (Eggplant and Tomato Salad)

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Amanda MouttakiMeatless Monday: Moroccan Side Salads


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