Morrocan Vegetable Salad

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"An easy and fresh alternative to traditional green salads, this chilled North African-inspired dish combines potato, bell peppers, cucumbers, and olives with a light and tangy vinaigrette. Simple to prepare, it's great to double or triple for potlucks or group meals. Serve with the salad spread out on a large platter to let the colors and shapes of the ingredients shine. Make extra dressing to reinvigorate leftovers the next day."

Original is 4 servings


  • Serving Size: 1 (391.9 g)
  • Calories 313.3
  • Total Fat - 16.5 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 0 mg
  • Sodium - 201.6 mg
  • Total Carbohydrate - 39.4 g
  • Dietary Fiber - 8.2 g
  • Sugars - 6.2 g
  • Protein - 5 g
  • Calcium - 65.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 121.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.

Step 2

Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)

Step 3

Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad.

Step 4

Chill for at least 1 hour.

Step 5

Before serving, sprinkle with the chopped mint leaves and cilantro leaves.


No special items needed.

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