Authentic Moroccan Salad Food
MOROCCAN TOMATO SALAD (SHLADA) RECIPE
Steps:
- Gather the ingredients.
- Lightly peel the Armenian cucumber so that some dark green skin remains, and finely chop it. Unless you're using seedless cucumbers , remove the seeds before chopping.
- Blanch and peel the tomatoes, remove the seeds, and chop the tomatoes into small pieces.
- Mix the tomatoes with the cucumber, mint, onion, lemon juice, olive oil, and salt and pepper to taste.
- If time allows, leave the vegetables to marinate at room temperature for up to 1 hour.
Nutrition Facts : Calories 87 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 3 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MOROCCAN VEGETABLE SALAD
Provided by Mayim Bialik
Categories Salad Olive Potato Passover Vegetarian Dinner Cucumber Vegan Kosher for Passover Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
- 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
- 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.
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