afoona
Salads

Moroccan Cilantro Salad

A spicy, fresh Moroccan cilantro salad with garlic, cumin and lemon — great as a side for fish and meat

⏱ 40 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, garlic, cumin, paprika, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Wash the cilantro and pat dry well with a clean towel.
    Colander
  2. 3
    Coarsely chop the cilantro and put in a bowl with the chili pepper.
    KnifeCutting boardBowl
  3. 4
    Pour in the dressing and toss well.
  4. 5
    Leave for 15 minutes, so the flavors come together.
104calories
1 gprotein
2 gcarbs
10 gfat
● protein 3%● carbs 9%● fat 88%

Per serving (35 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (4)

  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Dressed Vegetable Salad

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