Moroccan Carrot Salad

Boiling carrots preserves their natural sweetness while a light garlic and warm spice dressing provides robust flavor and plant-based protein within target calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 720 g (about 6 medium) carrots, peeled and sliced into rounds · 295 kcal in the whole recipe
• 1.5 tbsp (18 g) olive oil · 159 kcal in the whole recipe
• 3 cloves (12 g) garlic, minced · 18 kcal in the whole recipe
• 2 tbsp (30 g) fresh lemon juice · 7 kcal in the whole recipe
• 30 g fresh cilantro, finely chopped · 7 kcal in the whole recipe
• 1 tsp ground cumin
• 1 tsp ground paprika
• Salt and black pepper to taste

Method

1. Boil the sliced carrots in salted water for about 8-10 minutes until tender but still firm, then drain well.

   

2. In a small pan over low heat, gently warm the olive oil with minced garlic, ground cumin, and paprika for 1 minute until fragrant.

   

3. Whisk the garlic-spice oil mixture with fresh lemon juice, salt, and black pepper in a bowl to create the dressing.

   

4. Toss the warm carrots and chopped cilantro into the dressing until evenly coated, then serve warm or chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.