chocolate hippos

moroccan carrot salad

Less than a week ago, I was telling you how to make my elixir, as you might have needed it to brave the cold spell we were experiencing in New York.  Well, the last 5 days have been in the 50’s here in New York….almost balmy.  Or in my house, this warm spell is better known as salad weather.


Unfortunately, most markets are void of good quality “warm weather” types salad fixings this time of year.  Yes, we have kale, squash, and cabbage.  But quality tomatoes, cucumbers and the like?  No.  Fortunately, we can get lovely organic carrots all year long.  This salad is equally delicious served alongside barbecued meats or add some chicken and avocado and it is an entree salad.  Light, tangy, and spicy, this is a special salad with ingredients that can be found year round.


Morrocan Carrot Salad (adapted from Smitten Kitchen)

Serves 6-8.  Leftovers keep in refrigerator 3-4 days.  If you like it spicy, add more harissa paste.  You can easily double or triple this recipe to serve at a party.

2 pounds carrots, peeled and coarsely grated (you can use a box grater or the grating disk in a food processor)

1/4 cup chopped parsley

1/4 cup chopped cilantro

1/4 cup olive oil (I use a lighter olive oil, not extra virgin, for this)

2 cloves garlic, crushed

1 teaspoon cumin

1-3 teaspoons harissa paste (available at specialty stores)

1 teaspoon agave syrup or honey

1/4 cup fresh lemon juice

6 ounces feta cheese, crumbled

1/2 cup toasted pepitas (pumpkin seeds)

In a small sauté pan, gently warm olive oil, garlic, harissa, cumin, and sugar until garlic warmed through (you want to get rid of the “raw garlic” taste, but not sauté it).  This should only take a few minutes.  Set aside to cool.  In a large bowl, combine carrots, parsley, and cilantro.  Pour over cooled dressing and toss to coat carrots.  Gently mix in crumbled feta.

Serve sprinkled with roasted pepitas.


Leftovers make a great meal by adding some grilled chicken and chopped avocado.

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