Moroccan Carrot Lentil Salad
A hearty, flavorful, and nutrient-dense salad with Moroccan-inspired spices, perfect for a light summer meal.
20m4Servings
Nutrition
437kcal
23gProtein
68gCarbs
10gFat
High Fiber
Ingredients
SALAD
Grated Carrots
2 cups
Diced Celery
2 pieces
Raisins
¼ cup
Sunflower Seeds
¼ cup
Chopped Kalamata Olives
Optional
¼ cup
Diced Red Onion
¼ cup
Chopped Fresh Mint
¼ cup
Cooked Lentils
1½ cups
DRESSING
Water
⅓ cup
Turmeric
½ tsp
Cumin
½ tsp
Smoked Paprika
½ tsp
Lemon Juice
4 tbsp
Tahini
1 tbsp
Date Syrup
1 tsp
Dijon Mustard
1 tsp
Black Pepper
To taste
1 pinch
Instructions
1Combine Salad Ingredients
5m
5mAdd Vegetables and Fruit
In a large bowl, combine the grated carrots, diced celery, raisins, sunflower seeds, chopped olives (if using), and diced red onion.
Add Herbs and Lentils
Add the chopped fresh mint and cooked lentils to the bowl.
2Make the Dressing
5m
5mCombine Wet Ingredients
In a separate small bowl, whisk together the water, turmeric, cumin, smoked paprika, lemon juice, tahini, and date syrup.
Add Mustard and Pepper
Whisk in the Dijon mustard and a generous amount of freshly cracked black pepper.
Whisk Until Emulsified
Whisk vigorously until the dressing is well combined and slightly emulsified.
3Dress the Salad
2m
2mPour Dressing Over Salad
Pour the prepared dressing over the salad ingredients in the large bowl.
Toss to Combine
Gently toss everything together with a wooden spoon or salad servers until all ingredients are evenly coated with the dressing.
4Chill and Serve
8m
8mChill for Flavors to Meld
For best flavor, cover the salad and refrigerate for at least 8 minutes to allow the flavors to meld. It can also be made ahead and chilled for several hours.
Serve
Serve chilled as a side dish or a light main course.
Tips
For a sweeter salad, add a few more raisins or a touch more date syrup.
If you don't have tahini, you can substitute with a tablespoon of almond butter or cashew butter.
This salad tastes even better the next day as the flavors have more time to meld.