Recipes

In case you haven’t noticed, we are making salads great again with a variety of salad recipes that aren’t your typical. This one uses carrots as a base instead of your usual leafy greens. It has a touch of parsley for a taste of freshness, some pumpkin seeds for crunch, and raisins for sweetness.

Who woulda thunk?

The dressing is simply olive oil, lemon juice, and chili, giving the dish the tartness and spice that we mention above. Yes, if you’ve never had anything like this before, it may be a little strange and a little new, but it’s 2019. Anything goes at this point, right?

Moroccan Carrot Salad

Serves: 2 people
Active time: 15 minutes
Total time: 15 minutes
Difficulty: Easy

Dressing

¼ cup olive oil
2 tbsp. lemon juice
1/2 tsp. cayenne pepper

Salad

4 cups carrots, grated
¼ cup parsley, picked
¼ cup raisins
2 tbsp. pumpkin seeds

For the dressing, whisk together olive oil, lemon juice, and cayenne pepper.
In a large bowl, mix together carrots, parsley, raisins, and pumpkin seeds, saving some pumpkin seeds and parsley for garnish.
Add dressing and toss until well combined.

Serve salad on a large platter and top with remaining ingredients.

Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.