I remember being served a number of different salads in Morocco that are all eaten kind of like a dip scoped up with some pita or spooned on-top of some bread. This was served cold but I guess it's personal preference whether you'd like to have it warm or cold. The ingredients are super simple and the prep time is minimal. This salad can be made ahead and stored in the refrigerator.
Moroccan Zucchini Salad
1 1/2 lb. (750 g.) fresh zucchini (not peeled then cut into small cubes)
2 tbsp cup olive oil
2 or 3 cloves garlic (crushed)
1 tsp salt
1 tsp paprika
1/2 tsp cumin powder
1/2 tsp cayenne pepper
3 or 4 tbsp of water
2 tbsp lemon juice
2 tbsp fresh parsley (chopped)
Recipe adapted from The Spruce Eats
This is a perfect holiday side-dish that'll pair well with the main event. This is a healthy vegetarian, and gluten free option which makes it super versatile for dietary restrictions in the family. This bright colorful dish is a beautiful addition to any holiday table.
Butternut Squash and Brussels Sprouts Salad with Pecans & Cranberries
Roasted Brussels Sprouts:
3 cups Brussels sprouts ends trimmed, yellow leaves removed
3 tbsp olive oil
1/4 tsp salt to taste
Roasted Butternut Squash:
1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tbsp olive oil
3 tbsp maple syrup
½ tsp ground cinnamon
2 cups pecan halves
1 cup dried cranberries
2-4 tbsp maple syrup (optional)
How to roast Brussels Sprouts:
How to roast Butternut Squash:
How to toast pecans:
Recipe from Julia's Album
This is such an amazing fruit salad that packs a lot of flavor and it's super easy to make.
Strawberry Orange Salad with Mint
1 pound strawberries, hulled and quartered
juice from 1/2 a lemon
1 tbsp fresh mint, coarsely chopped
a pinch of salt
Recipe adapted from Once Upon a Chef
The flavor of kale is complimented really well by the tartness of the apple along with the sharpness of the cheddar and the wonderful crunch of almonds add another level of texture to this salad. Kale can be tough to digest in large amounts, something that really helps to tenderize the prickly edges is to literally massage the kale with your hands until it gets softer, turns a deeper shade of green, and releases fragrance.
Kale Salad with Apples and Cheddar
4 cups kale
2 tbsp toasted almonds, chopped
1 green apple, diced
1 oz sharp Cheddar cheese, diced
2 tbsp fresh lemon juice
Salt, to taste
1 very small garlic clove, puréed
3 tbsp extra virgin olive oil
2 tbsp Parmesan, grated
Recipe from NY Times
Summer for me means loads of time outdoors and plenty of food on the grill. This recipe is all vegetarian for those of you looking for something a little lighter to eat. It was inspired by a restaurant that I love to stop at in Banff when I go out to the mountains. It's so simple yet packed full of nutrients and deliciousness. The dish is very filling in spite of the fact that it's all vegetarian and contains no bread. The asparagus here is completely optional as are any of the other veggies- you can simply substitute in any veggies that you currently have in your refrigerator and still have a mouth wateringly delicious meal.
Grilled Veggies and Halloumi Salad
handful of mixed greens
1 zucchini, cubed
1 eggplant, cubed
1 onion, cubed
1 red bell pepper, cubed
a few spears of asparagus, woody ends removed
2 tsp Italian seasoning
1 tbsp olive oil
1/2 inch thick slice of halloumi (I used herbed halloumi)
This raw kale salad is made with kale, cilantro, avocado and cranberries then dressed in honey, lime and jalapeño dressing.
Kale, Clementine, and Feta Salad
For the Salad
1 bunch kale
1 avocado, diced
handful of dried cranberries
4 clementines, peeled and sliced into rounds or small strips
Handful fresh cilantro, chopped
⅓ cup crumbled feta
¼ cup pepitas (AKA pumpkin seeds) or sunflower seeds
For the Dressing
3 tbspfresh lime juice (about 2 small limes)
3 bsp olive oil
1 medium jalapeño, membranes and seeds removed, finely chopped
2tsp honey (or agave nectar)
1 tspDijon mustard
¼ tspchili powder
⅛ tspfine grain sea salt
This recipe is adapted from the Blog Cookie and Kate
I've been trying to incorporate more fruits and veggies into my diet and this salad uses both. It was super quick to put together and it's a great way to have broccoli differently. Broccoli is one of those vegetables that I struggle to incorporate into anything other than a stir fry. Tahini is also an ingredient that I know how to use only two different ways, so its nice to be able to use it as a dressing here. The chickpeas are high in protein it help keep you fuller longer. You can toss all these ingredients together to pack for a nice healthy boxed lunch so long as you pack the dressing separately.
Chickpea Orange Salad with Tahini Dressing
2 cups broccoli florets
540 ml/1 can of drained, rinsed chickpeas
1 tsp lemon juice
2 tbsp tahini
1/4 tsp ground cumin
I had a sweet potato sitting in my fridge for quite some time now and I wasn't sure what to do with it so I decided to turn it into a potato salad. This turned out to be surprisingly good. The salad is a bit on the sweeter side because of the sweet potatoes which is a nice departure from the typical potato salad. I also decided not to mash everything in order to let the distinct flavors of the two potatoes stand out individually.
Sweet Potato-Potato Salad
1 sweet potato, boiled and cubed
3 potatoes, boiled and cubed
3 eggs, boiled and cubed
2 sticks of celery, diced
1/2 bunch of green onions, minced
1/2 cup mayonnaise
1 tsp mustard
1 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
1 tbsp dill, chopped (I used dried dill weed)
Avocado and egg always work well together, not only is it a great flavor pairing but it's a very filling combination as well. This Egg salad had a nice little twist with very Desi seasonings- pepper, cilantro, and cumin.
Next time, instead of mashing the avocado, I think I'll cut it into little bits the same way as the egg so that the result is a little less mushy.
It's best to mix together the mayo with the seasonings, cilantro, and lemon juice and then gently add/stir in the chopped avocado and the eggs.
When everything is mixed together you end up with a nice rich creamy texture.
Serve the egg salad over some toast, this is a great breakfast or snack, I would personally probably even have this for a light dinner.
Avocado Egg Salad
1/4 cup mayonnaise
1/2 tsp dijon mustard
1 tsp lemon juice
2 tbsp minced cilantro
1 tsp sea salt, or to taste
fresh cracked black pepper, to taste
1/2 tsp ground cumin
1/2 tsp paprika powder
4 hard boiled eggs, chopped
1 ripe avocado, chopped
This recipe was taken from a blog called Best Recipe Box
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
Search this site:
Everything that I post is for your personal use only. If you want to use anything from my website, in any capacity, please contact me. Contents of this website are Copyright ©Ammara Cokar 2014-2019. All rights reserved.