Moroccan Baby Carrot Salad
Ingredients
The salad
-
1
pound
baby carrots
-
½
cup
black olives
-
1
tablespoon
honey
-
1
lemon
lemon juice
-
½
cup
orange syrup
-
1
tablespoon
cilantro
-
1
tablespoon
mint
-
⅓
cup
pine nuts
The dressing
-
¼
cup
olive oil
-
2
teaspoons
cumin seeds
Seasoning
Instructions
- Toast cumin seeds in a pan until fragrant, then grind them.
- Heat olive oil in a skillet and add the carrots, cooking for a few minutes until tender.
- Drain excess oil from the carrots.
- In a mixing bowl, combine the carrots with honey, lemon juice, olives, orange syrup, and half of the ground cumin. Toss gently.
- Just before serving, add cilantro, mint, and pine nuts. Adjust salt to taste.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
4g
Sodium
100mg
Cholesterol
0mg
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