The easy colorful fresh Moroccan salad is a crunchy and very healthy dice of vegetables, seasoned with herbs and vinaigrette.
The presence of fennel gives that very pleasant crunchy note that teases and adds more flavor to the preparation.
There are also wedges of lemon with untreated peel that is very pleasant for the palate, to try!
The Moroccan salad is very easy, refreshing, and perfect for the scorching summer we are experiencing in Italy.
If you want to make it more varied, you can add diced pepper, onion, and maybe accompany it all with a plate of couscous to have a nutritious and tasty single dish!
P.S. Perhaps I should have made very tiny cubes, but I hope you forgive me, I didn’t have a knife suitable for making a small brunoise!
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Moroccan
- Seasonality: All seasons
Ingredients for MOROCCAN SALAD
- 1 cucumber
- 2 tomatoes
- 10 olives
- 1 fennel
- 1 pinch pepper
- 2 slices lemon (organic or untreated)
- to taste parsley
- to taste basil
- to taste chives
- to taste extra virgin olive oil
- to taste salt
Tools for MOROCCAN SALAD
- Cutting Boards
- Knives
- Bowls
FOR THE PREPARATION OF THE MOROCCAN SALAD
Now using a sharp knife, cut each vegetable into cubes of 0.5 inches or smaller, adding them to the bowl as you go.
Cut small wedges from the slices of lemon that will give a pleasant zest to the flavor and add them to the Moroccan salad you’re assembling in the bowl.
Wash and chop the herbs which, together with the extra virgin olive oil dressing, will flavor and envelop these mixed vegetable cubes!
Add the olives, season with salt and pepper, and after protecting with kitchen cling film, place in the refrigerator until mealtime.
Fresh, colorful, super crunchy, and aromatic, the MOROCCAN SALAD is ready!
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