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Carrot Salad with Moroccan Roasted Pistachios
by Javaneh Hemmat
Wow! Bursts of flavor in every bite with sweet and earthy carrots, zingy ginger, salty olives finished with warm pistachio bites roasted in our Marrakech spice blend. I served this salad recipe with our Moroccan Red Lentil Soup and I hope it makes you smile when you enjoy it!
Category
Salad
Servings
4
Prep Time
15 min
Cook Time
7 min
Ingredients
- 1 1/4 Cup Pistachios; I used raw and unsalted
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Teaspoon Marrakech Spice blend
- 1 Bundle of Carrots; shredded
- 1 Bundle of Cilantro; finely chopped
- 1 Knob of Ginger; gratedA Handful of your fave Olives
- 1 Lime; juiced
- Sea Salt to season
- 1 Container of Roasted Garlic & Cilantro Hummus
- 2-3 Raw Radish to garnish, sliced
Directions
- Preheat the oven to 350F/180C.
- On parchment paper, add pistachio, drizzle extra virgin olive oil, and Marrakech spice blend. Roast for 7 minutes.
- In a big bowl, add carrots, cilantro, ginger, olives, lime, and sea salt and toss well.
- Spread a dollop of Roasted Garlic & Cilantro hummus on a plate and serve topped with pistachio and garnish with radish.
Notes
