Moroccan Carrot Salad
Ingredients
- 2 Tbsp Extra Virgin Olive oil
- 1 Garlic clove, Crushed {or 1 tsp. Garlic powder}
- 1 tsp Paprika
- 400 gr Carrots, cut into julienne
- ½ tsp Ground cumin
- ¼ cup Fresh pasrley, finely chopped {Can use fresh cilantro instead}
- Freshly squeezed lemon juice {add to taste}
- Salt and Pepper {add to taste}
Instructions
- Start by preheating your pan on low heat.
- Add your oil, chopped garlic, cumin and paprika, and cook for a few minutes until the garlic and paprika are fragrant.
- Add the carrots, about 1 teaspoon of salt, and pepper to taste and let this cook with the lid on for about 5 to 7 minutes or until your carrots are al dente (meaning that they still have a little crunch on the center. Turn off the heat.
- Add parsley and lemon juice and adjust the salt and pepper if necessary.
- Mix everything well and let it cool to room temperature before storing in the fridge.
Notes
Do you have fresh spinach in the fridge that need some love? Add them also to this recipe to avoid food waste.