This Moroccan Vinaigrette is the perfect blend of cumin, paprika, parsley, garlic, and a dash of cayenne. It's the easy, zippy dressing that will win you over. And it's not just for salads.
This Moroccan Vinaigrette is modified from the recipe of the same name in Lorna Sass' Complete Vegetarian Kitchen, one of my many Lorna Sass cookbooks.
Why Make Your Own Salad Dressing?
I have a thing for homemade salad dressings. Well, I know making your own dressing takes time, but so does going to the store. So, here's how to make this dressing.
Here are some other salad dressing recipes to consider:
- Honey Mustard Vinaigrette - delicious and has a low-carb option, too!
- Vegan Ranch Dressing - in my fridge all the time.
Final Salad Sunday: Moroccan Beet Salad Recipe | Healthy & Flavorful!
Ingredients for Moroccan Vinaigrette
Lemon Juice: I LOVE this lemon juice. We use it for EVERYTHING including morning lemon water, this Sesame-free Savory Hummus, and this Sugar-free Lemonade. I'd love to squeeze my lemons, but this is one area where I choose convenience. I buy it in huge packs of two glass bottles at Costco. The juice keeps in the fridge for up to eight weeks.
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How to Make Moroccan Salad Dressing
- Combine all ingredients and mix well.
- Taste and adjust seasonings adding more lemon juice or vinegar if you like.
- Store unused portion in refrigerator.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar.
Moroccan Salad Ideas
Do you make your own salad dressing? This salad combines raisins, almonds and chickpeas with quinoa, spinach, capers and a tahini dressing. Bell peppers add more colorful nutrients. I like red quinoa more than yellow, as I think it’s prettier and has a slightly nuttier flavor. Did you know you can cook quinoa in a rice cooker? Set it and forget it. We have a Zorirushi rice cooker and LOVE it for all things grains.
Are you team garbanzo bean or team chickpea? One time I put garbanzos on the grocery list and Thomas had no clue what to get! You can sub any beans you like here for some protein, or even add chopped chicken. If you’re serving the salad immediately, go ahead and add it now. Otherwise, you might want to save it to add later. Roasting the almonds is key, so don’t skip this step! What do capers taste like? A little like an olive met a permanent marker - haha!
You can use any dried fruit you like! Dried apricots or chopped mango would be fun too (like the spiced mango from Trader Joe’s!) I used raisins because that’s what I had on hand. Tahini is like peanut butter made from sesame seeds! (More here!) Thinned out with water and lots of lemon (and an optional clove of garlic!), this dressing is creamy and coats ever inch of the salad. Whisk it together in a bowl and thin it to your liking with water.
Quinoa Salad Preparation
- Cook quinoa and toast almonds.
- Prepare dressing by whisking tahini, water, lemon, salt, and cinnamon together. Start with less water and add until you reach your desired consistency. Add a glove of garlic too if you want!
- In a big bow, mix the salad ingredients well to combine. Toss in dressing.
- Serve warm, chilled or at room temperature.
A Classic Moroccan Salad
Light, fresh, and crunchy, a classic Moroccan salad is just the thing to jazz up your salad repertoire. Keep it simple with tomatoes, cucumber, onion, and herbs, or add a roasted green pepper for even more flavour. If you love Greek salad, you'll love this simple Moroccan Salad. It's even easier to make and has that same toothsome crunch with an irresistible fresh flavour.
Read also: Morocco's Blue Pearl
We spent a glorious few weeks in Morocco over the Christmas holidays - it was a magical and unforgettable adventure. I'm still trying to process the wonderful colours, flavours, and sounds of this wildly exotic country on the northwest coast of Africa. It had been my childhood dream to see Morocco one day (check out my Moroccan Carrot Salad). Raymond and I joined a group of 10 other travelers on an Intrepid adventure - Morocco Uncovered.
Together with our amazing guide, Mohamed, and smiling driver Musa, we journeyed into some of the most spectacular and unique corners of this richly varied country. From riding camels and sleeping in a desert camp, hiking high in the Atlas Mountains, and wandering the crowded souks deep inside ancient walled cities to sharing meals and tea with locals in their simple clay-walled homes, every memory is burned into my mind in a kaleidoscope of sensory impressions.
The food of Morocco is flavourful and comforting. Breakfasts were simple with breads, sometimes pastries, jam, boiled eggs, olives, cucumbers, tomatoes, coffee and freshly squeezed orange juice. Lunches and dinners were tagines - lots of tagines (the name for the conical earthenware dish and also the name of the meal that is cooked inside of it) and couscous dishes. The first course of any main meal in Morocco is generally a comforting soup (served with fresh bread and dates) or one of a variety of delightful salads.
The Classic Moroccan Salad Recipe
The recipe for a classic Moroccan Salad I'm sharing is the most popular, available everywhere, and is the one we learned to prepare in one of the two cooking classes we took during our travels. Moroccan Salads are very flexible. In Morocco they are made with a large variety of cooked or raw vegetables. Cooked carrots, beets, dried beans, or roasted eggplant cubes can all be prepared with this simple dressing. Juicy tomatoes, crispy cucumbers, savoury roasted peppers and piquant onions all mingle with a simple lemon, olive oil and cumin vinaigrette.
This salad can be prepared with just tomatoes and cucumbers, just tomatoes and roasted green peppers, or all three. Fresh flat-leaf parsley and cilantro add brightness, but it's that wonderful cumin vinaigrette that makes the salad taste typically Moroccan - slightly earthy and pungently aromatic. Cumin is a very popular spice in Morocco. It is an integral part of a trio of seasonings common on every restaurant table or home in that country - salt, pepper, and ground cumin, either in shakers or pinch bowls.
Read also: Men's Moroccan Fashion
Tips for a Great Moroccan Salad
There are two tricks to making a great Moroccan Salad that will keep for several days in the fridge: one is to seed the tomatoes. This is quick and easy to do by cutting the tomatoes in half crosswise and digging out the seeds and gelatinous juices. The other tip is to layer the chopped onions in the bottom of the bowl with the lemon juice or vinegar so they lose their harshness and get lightly pickled. It's easy to make the salad a couple hours ahead of time if you layer the ingredients and put the salt on the top over the chopped herbs. This keeps the salt from coming in contact with the cucumbers or tomatoes and drawing more liquid out of them.
You can just dice fresh green peppers if you're in a hurry, but if you want to add a true Moroccan touch, roast the pepper. To save time, you can roast the green pepper for this salad up to 5 days in advance. Or roast extra peppers and freeze them - peel, dice and pack each roasted pepper into sandwich baggies, remove all the air, then freeze for up to 3 months. Serve the salad as a first course, with fresh bread.
You can even be fancy and pack it into a ring mold for a special presentation, like in our cooking class. You’d make my day. Fresh Moroccan Salad is bright and flavorful. Tomatoes, cucumbers, onions, and roasted peppers in a fresh lemon and cumin dressing brightens any meal.
Moroccan Salad Recipe
Ingredients:
- 2 green bell peppers, roasted (optional)
- 1 small red onion, finely diced
- Juice of half a lemon (1½-2 tablespoons) or use vinegar
- 1 lb. tomatoes
- 1 cucumber
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- Roast the peppers: If using the green bell peppers, roast them first. Either blister the peppers black on all sides on a barbecue grill or over a gas flame. Or to roast them under a broiler - preheat the broiler and place the top oven rack 6 inches (15cm) below the top oven element. Cut the peppers in half through the core, remove the core and seeds, and place the pepper halves cut-side-down on a metal baking sheet. Broil for 15 minutes, until blackened. Place the roasted halves into a small saucepan with a lid or into a sealed plastic bag until cool enough to handle. Then peel off most of the outer blackened skin. (Don't rinse the peppers, as this removes flavour. A few flecks of char are fine.) Cut the peeled halves into strips, then into ½-inch squares.
- Prepare the onions: Finely dice the onion, and place it into the bottom of the salad bowl. Squeeze the lemon juice over, tossing the onion to coat it in the juice. Leave it to macerate while you prepare the rest of the salad. This really helps take the 'bite' out of the onions by lightly pickling them.
- Prepare the tomatoes: Cut the tomatoes in half 'across the equator'. Use your finger to dig out the seeds and juices from each section, discarding them. Set each seeded tomato half cut-side-down to drain while you seed the rest. Cut the seeded tomatoes into ½-inch (1cm) dice. Place the diced tomatoes on top of the marinating onions, but don't stir them yet.
- Prepare the cucumber: Dice the cucumber into small cubes (¼-½-inch), and layer them on top of the tomatoes.
- Add roasted peppers: If using the diced roasted peppers, layer them on top of the cucumbers.
- Add herbs and spices: Sprinkle with the chopped fresh parsley and cilantro. Sprinkle the cumin, salt, and pepper on top of the herbs.
- Drizzle with olive oil: Drizzle the olive oil down the sides of the bowl.
- Toss and serve: Toss and serve right away, or cover and refrigerate the salad until serving time. Toss just before serving.
Make Ahead Instructions
To prepare Moroccan Salad ahead, layer all the ingredients in the serving bowl, cover with plastic wrap, and chill until needed, up to 1 day ahead. To save time, you can roast the green pepper for this salad up to 5 days in advance. Or roast extra peppers and freeze them - peel, dice and pack each roasted pepper into sandwich baggies, remove all the air, then freeze for up to 3 months.
Moroccan Green Salad
Moroccan green salad is a light and refreshing dish that is perfect for summer. It is made with greens such as romaine, spinach, and mint, and is tossed in a zesty preserved lemon dressing. Most Moroccan salads are served at room temperature or warm. Rarely are fresh greens used to make a salad. Alone, this salad is great as a side dish.
Adding Protein
But, if you want to make it a little more substantial, add some protein. I tested it with some cold, cooked shrimp on top and LOVED it. The preserved lemon dressing works great with the shrimp. You could also add grilled chicken with charmoula marinade, or simple grilled and plain with a little squirt of lemon.
How to Clean Lettuce
To clean the lettuces, fill a large bowl with cold water and submerge the greens. Swish them around a bit to loosen any dirt or grit, then lift them out of the water and place them in a colander. To dry the lettuces, place them on a kitchen towel and roll them up. Twist the towel to wring out as much water as possible.
Preserved Lemons
Preserved lemons are a staple ingredient in Moroccan cuisine. They are used to add a tart and salty flavor to dishes. Preserved lemons can be added to salads, stews, tagines, or couscous. I love to use the liquid in things like marinades and salad dressings. It is salty so if you’re on a low sodium diet this might not be the best option for you. Remember a little bit goes a long way!
Moroccan-Inspired Chickpea Carrot Salad with Spiced Lemon Dressing
If you’re looking for a plant-based salad that is anything but boring, then you’ve come to the right place! My Moroccan-Inspired Chickpea Carrot Salad with Spiced Lemon Dressing is the most delicious, plant-based salad that is full of so much spice and flavor, you wouldn’t believe that there’s no meat in it!
Salads are such fun recipes to develop, because you can mix and match any ingredients that you desire. The opportunities are truly endless! For this salad, I decided to pull from Moroccan-inspired flavors and mix in an abundance of fresh herbs and crunchy, fresh vegetables to create a flavor profile that is absolutely to die for. Whenever I share a new salad recipe, it’s important to me to make sure that it’s never boring, because life is way too short to eat boring salads!
This salad is proof that eating healthy doesn’t have to mean eating the same, boring recipe every single day. So, what are you waiting for?! And if you’re looking for more salad recipes that are anything BUT boring, then I’ve got you.
Salad Ingredients:
- Arugula
- Shredded Carrots
- Celery
- Red Onion
- Mint
- Raisins or Currants
- Walnuts
- Chickpeas
Dressing Ingredients:
- Olive Oil
- Red Wine Vinegar
- Maple Syrup
- Lemon Juice
- Tahini
- Garlic
- Spices: Cumin, Sea Salt, and Black Pepper
If you like an extra boost of protein in your salads (which, hey, I’m right there with you), then you need to try these delicious protein options!
For a Serving of Plant-Based Protein: If you want to keep this salad 100% plant-based, then I highly recommend adding in some of my Perfect Crispy Tofu or my Sweet and Salty Crunchy Chickpeas (because you can never have enough chickpeas!)
For a Serving of Animal-Based Protein: And if animal-based protein is more of your jam, then you have to try my Crispy Parmesan Chicken Strips. They’re so good in this salad!
How to Prepare
This salad couldn’t be any easier! Simply start by preparing / chopping / washing your veggies. Next, in another small bowl, whisk together all of the dressing ingredients. Then pour the dressing over the salad, and enjoy!
Serve immediately, or store any leftovers in airtight ingredients for up to three days. If you plan on meal prepping, and want to have this salad last for the week, prepare the recipe as instructed, but leave out the arugula. Then, add the arugula to the salad once you’re ready to eat it! This ensures that the arugula won’t get soggy.
Moroccan Salad with Curry Lime Vinaigrette
This Moroccan Salad with Curry Lime Vinaigrette is outrageously flavorful and packed with feel-good ingredients. Alright, everyone. Today’s recipe is a special one. When I worked downtown Minneapolis regularly (as opposed to my current state, working remotely), the lunch rush was real. In Minneapolis everything is connected by skyway, making getting around simple if ever there’s inclement weather (which is often around here). That said, there was always one lunch spot that I would frequent: a salad spot called Green and The Grain.
If you’ve been there, you know that they have some of the most delicious and unique homemade chopped salads in town. My go-to order was their Moroccan Salad which is precisely what this recipe is a dupe for! It includes so much flavor and feel-good ingredients, and while I’m THRILLED to have made a substitute, nothing beats the original.
Key Salad Ingredients:
- Mixed greens AND kale
- Saffron couscous
- Grapes
- Fresh crunchy veg
- Cilantro
- Pita chips and sliced almonds
Lastly, the hardest part of this salad to crack is the curry lime vinaigrette. I think Green and The Grain keeps their recipe close to the vest, and rightfully so: it’s beyond mouthwateringly delicious, offering the perfect amount of spicy tanginess to the already flavorful salad.
Instructions
For the saffron pearl couscous:
- Start by making the saffron couscous. Place 1 1/2 cups of water in a saucepan and bring to a boil. Add the couscous and a small pinch of saffron.
- Reduce the heat and cover. Cook for 15 minutes over low heat, checking to ensure there is enough water to completely cook the couscous.
For the curry lime vinaigrette:
- As the couscous cooks, make the curry lime vinaigrette. Combine all ingredients in a glass jar with a lid. Shake completely to combine.
To arrange the salad:
- Add all salad ingredients to a large bowl. This is a chopped salad, so be sure each ingredient is uniformly chopped!
- Add a spoonful of the cooled saffron couscous. You'll have more than is needed for one salad, which is good - you'll want to make this one again!
- Drizzle with dressing. Again - you'll have more dressing than you need for one salad, so reserve for tomorrow! Start with about 2 tablespoons of dressing and adjust to your liking.
