Moroccan Carrot Salad- with an updated twist

Moroccan carrot salad with parsley garnish in a ceramic serving bowl.

5 from 1 vote

Moroccan Carrot Salad- with an updated twist

This flavorful Moroccan Carrot Salad is seasoned with cumin and paprika, drizzled with garlic lemon dressing, and topped with an updated garnish of pistachios and avocado. Roasting instead of boiling the carrots really elevates this dish. Serve it as a make-ahead side dish for BBQs and picnics or as part of a salatim appetizer spread.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Salad

Cuisine: Moroccan

Diet: Kosher, Vegan

Servings:

Calories: 145kcal

Author: Dana Shrager

Ingredients

Ingredients for salad

2 pounds carrots about 2 bunches, trim ends and peel or scrub clean.
2 teaspoons extra virgin olive oil
½ teaspoon Diamond Crystal kosher salt
2 teaspoons chopped fresh Italian parsley or cilantro
50 shelled roasted pistachios ½ cup or 1 oz.
1 medium avocado optional

Dressing

2 cloves garlic minced
2 tablespoons fresh lemon juice from about 1 small lemon
2 teaspoons extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon Spanish sweet paprika
½ teaspoon Diamond Crystal kosher salt
about 8 grinds freshly cracked black pepper

Instructions

Roast carrots: Preheat oven to 425ºF. Place whole carrots on a quarter sheet pan (or other small baking tray). Drizzle 2 teaspoons olive oil over the carrots and gently shake the pan to distribute the oil. Sprinkle salt over the carrots. Roast carrots for about 15-25 minutes until they are partially cooked, with thinner carrots taking less time, and larger carrots taking more. Turn carrots over about halfway through the cooking time. The finished carrots should still be crisp and not completely soft when pierced with a fork.
Make dressing: While the carrots cook, place minced garlic and lemon juice in a jar (or small bowl), and let sit for about 10 minutes to macerate the garlic so that it is less pungent. Then add the rest of the dressing ingredients to the jar. Shake lidded jar or whisk to combine well.
Cool and cut, add dressing and parsley: Let carrots cool about 5 minutes. Then slice carrots on the diagonal or bias into discs about ½” thick. Give the dressing one more shake, and pour dressing over the carrots while they are still warm to help them absorb the dressing. Sprinkle chopped parsley. Toss to coat evenly. Store covered in the refrigerator if not serving right away.
Finish and serve: Before serving, toss in pistachios and cubed avocado (optional). Taste and adjust seasonings if needed. Serve cold or room temperature.

Notes

Let the minced garlic sit in the lemon juice for several minutes to macerate and reduce the pungency of the garlic.
Pour the dressing over the carrots while they are still warm to absorb the flavors in the dressing.
Let the finished dish stand for 30 minutes to 1 hour for all the flavors to meld.
Make ahead: Can be made up to 3 days in advance. Wait until serving to add the pistachios and avocado.
Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.
Recipe adapted from Joan Nathan.

Nutrition