Moroccan Salads: 5 Famous Healthy Salads

moroccan salads salad

Moroccan salads

Moroccan cuisine is characterized by providing many delicious and nutritious recipes, Moroccan salads are one of the delicious salads that you will never forget as it is famous for preparing various types of tagines, stews, grills, and various desserts.

Moroccan cuisine is famous for its delicious dishes, also for many types of salads, such as Moroccan chalaza salad, Zaalouk salad, chickpea salad, and pasta salads that are prepared with several recipes, and in this article, I will present an explanation of several types of Moroccan salad with a simple explanation and sequential steps.

Salad with rice and vegetables

Ingredients

  • 2 Cup boiled basmati rice.
  • A can of tuna without oil.
  • A cup of chopped and boiled carrots.
  • A cup of potatoes, also diced and boiled.
  • corn box.
  • Two cucumbers.
  • Three boiled eggs.
  • A cup of mayonnaise.
  • A cup of boiled beetroot.
  • A sauce consisting of: black pepper, olive oil, lemon juice, white vinegar and salt. French lettuce.

How to prepare

  • Mix the boiled rice with the sauce prepared from black pepper, olive oil and vinegar, stir well, then add a quantity of mayonnaise, and a can of tuna drained from the oil.
  • Put the rice mixture on a plate and arrange it well, then transfer it to a serving plate.
  • Mix the boiled vegetables also with the sauce we prepared, and the mayonnaise well.
  • Decorate the sides of the serving plate with lettuce leaves, then put in each leaf a kind of seasoned vegetables in an elegant way. Cut the cucumber into thin long strips and decorate the salad by placing it among the lettuce leaves stuffed with vegetables.
  • Decorate the ends of the rice dome with boiled egg rings, and serve.

Pepper and olive

Ingredients

  • Two finely chopped tomatoes.
  • Two roasted red peppers.
  • Roasted green pepper.
  • Roasted hot pepper.
  • Half a cup of chopped green olives.
  • Half a cup of chopped black olives.
  • Two tablespoons of white vinegar.
  • Teaspoon salt.
  • A teaspoon of ground cumin.
  • Two tablespoons of olive oil.
  • Crushed garlic clove.
  • Quarter cup of chopped parsley.

How to prepare

  • Finely chop the red, green, and roasted hot peppers.
  • Mix the rest of the ingredients with the pepper in a deep dish.
  • Season the salad with vinegar, olive oil, garlic, salt, and cumin, and mix the ingredients well.
  • Spread a floor of lettuce leaves in a serving dish, and place the salad on top of it in an orderly manner and serve.

Fried Chicken thighs Salad

Ingredients

  • Fried chicken thighs.
  • A cup of cooked white rice.
  • A cup of boiled potatoes.
  • A can of tuna without oil.
  • Two boiled eggs.
  • corn box.
  • Teaspoon salt.
  • Mixed spoon.
  • Two tomatoes cut into slices.
  • Quarter cup of chopped parsley.
  • ¼ cup chopped green coriander.
  • frying oil.

How to prepare

  • Put the cooked rice in a deep dish, then add the salt, bees, corn, and tuna, and mix the ingredients well.
  • Heat an amount of oil and fry the boiled potato cubes until browned.
  • We prepare a serving dish, then put the amount of rice with the mixture in the middle in the shape of a heart after stacking it with a plastic mould, then decorate the heart with fried chicken thighs.
  • Place slices of tomato around the plate, and around it are fried potato cubes, boiled corn, boiled egg cutlets, a little parsley, and chopped coriander as a garnish for the salad, and serve.

Moroccan Potato Salad

Ingredients:

  • Four hundred grams of boiled potatoes, peeled, and cut into medium pieces.
  • A cup each of: carrots, green peas.
  • A quarter cup of olive oil.
  • Two teaspoons of salt.
  • Four teaspoons of vinegar.
  • Six teaspoons of mayonnaise.
  • Half a teaspoon of white pepper.

How to prepare:

Mix the potatoes, carrots, peas, and mayonnaise in a bowl, then add the rest of the ingredients and mix again.

Moroccan Zaalouk Salad

Ingredients:

  • Eight teaspoons of olive oil.
  • A clove of crushed garlic.
  • Two chopped and seeded tomatoes.
  • Roasted eggplant cut into small pieces.
  • Half a teaspoon of salt.
  • A little bit of chili.
  • Half a tablespoon of each: cumin and hot paprika.
  • Four teaspoons each: finely chopped cilantro and parsley.

How to prepare:

Heat the olive oil in a saucepan on the stove, then add the garlic and stir until it turns brown. Add tomatoes, eggplant, hot pepper, paprika, cumin, and stir. Add parsley, coriander, and stir, then remove the salad from the heat.

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