Moroccan Carrot Salad with Roasted Lemon Vinaigrette

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A pinch of cinnamon is the secret ingredient in this tangy-sweet salad. For added color, use half orange carrots, and half yellow or purple heirloom carrots (a summer favorite at farmers’ markets).

  • 1/2-cup servingServings

Ingredients

  • 8 large carrots, grated (2 lb.)
  • 3 Tbs. chopped parsley
  • 2 Tbs. plus 1 tsp. olive oil, divided
  • 3 cloves garlic, minced (1 Tbs.)
  • 1/2 large green jalapeño chile, seeded and chopped (1 Tbs.)
  • 1 tsp. grated lemon zest
  • 1/4 tsp. allspice
  • Pinch cinnamon
  • 2 lemons, halved

Preparation

1. Toss together carrots, parsley, 2 Tbs. oil, garlic, jalapeño, lemon zest, allspice, and cinnamon in large bowl. Set aside.

2. Heat remaining 1 tsp. oil in skillet over medium heat. Add lemons, cut-side down, and cook 5 minutes, or until browned and soft. Cool slightly, then squeeze lemon juice through strainer into carrot mixture. Toss well, and season with salt and pepper, if desired. Cover, and chill 2 hours, or overnight.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 116
  • Carbohydrate Content: 17 g
  • Fat Content: 6 g
  • Fiber Content: 5 g
  • Protein Content: 2 g
  • Sodium Content: 106 mg
  • Sugar Content: 8 g