
Salads
Crushed Olive Salad
Crushed green olive salad with olive oil, lemon and cumin, an authentic Moroccan starter.
⏱ 40 min🍽 4 servings 🌍 Moroccan👩🍳 Afoona🧩 2 parts
👨🍳 Method
For the Salad Dressing
- 1
In a small bowl, whisk the oil, lemon juice, garlic, cumin, paprika and salt until smooth.
Bowl
To assemble
- 2
Put the olives in a plastic bag and gently crush with a meat mallet until the pits crack, then remove the pits.
Zip-top bagMeat mallet
- 3
Put the olives in a large bowl.
Bowl
- 4
Pour in the dressing and toss well.
- 5
Add the parsley and toss.
- 6
Refrigerate for at least 60 minutes so the vegetables absorb the dressing.
Refrigerator💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
177calories
1 gprotein
2 gcarbs
18 gfat
● protein 2%● carbs 4%● fat 93%
Per serving (96 g), of 4 servings
For the Salad Dressing · To assemble ·
And 117 more. All of them on the generics map: /lab/en/map/