MOROCCAN VEGETABLE SALAD

Moroccan Vegetable Salad image

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

Previous Next

Ingredients

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

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.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #lunch #salads #vegetables #african #1-day-or-more #easy #holiday-event #vegetarian #moroccan #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #brunch #presentation #served-cold