Moroccan carrot-zucchini salad
Author: Erin Berdan
Recipe type: Salad
Cuisine: Moroccan
Serves: 4 servings
- 3 Tbsp. olive oil
- 1 tsp. lemon zest
- 2 Tbsp. lemon juice
- 1 clove garlic, passed through a garlic press
- 1 tsp. cumin
- ¼ tsp. cinnamon
- ¼ tsp. ground coriander
- 1 tsp. sweet paprika
- Pinch of cayenne (optional)
- 2 cups shredded carrots
- 1 cup shredded zucchini
- A small handful of fresh herbs (cilantro, mint)
- In medium bowl, whisk together the oil, lemon juice and zest, garlic, and spices.
- Add the shredded carrots and zucchini and toss to combine. Season with salt. Refrigerate for at least 30 minutes or up to a few hours.
- Sprinkle with fresh herbs before serving.
Recipe by white plate blank slate at https://whiteplateblankslate.com/moroccan-carrot-zucchini-salad/
3.5.3251