20 Flavorful Moroccan Salad Recipes Authentic

There’s something truly magical about Moroccan salads—their vibrant colors, bold flavors, and the way they bring a taste of North Africa right to your table. Whether you’re looking to spice up your meal prep or impress guests with something exotic, these 20 authentic recipes are your ticket to a culinary adventure. Dive in and discover how easy it is to bring the rich tastes of Morocco into your kitchen!

Spiced Chickpea and Herb Salad

Summer’s here, and you’re probably looking for something light yet flavorful to whip up. This spiced chickpea and herb salad is just the ticket—packed with protein and bursting with fresh flavors.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1/4 cup olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp salt (adjust to taste)
• 1/4 cup chopped fresh parsley (cilantro works too)
• 1/4 cup chopped fresh mint
• 1/2 cup diced cucumber (peeled if you prefer)
• 1/4 cup diced red onion (soak in cold water for 10 minutes to mellow the flavor)

Instructions

1. In a large bowl, combine the chickpeas, olive oil, lemon juice, cumin, smoked paprika, and salt. Toss well to coat.
2. Let the chickpea mixture sit for 10 minutes to allow the flavors to meld.
3. Add the chopped parsley, mint, cucumber, and red onion to the bowl. Gently toss to combine.
4. Taste and adjust the seasoning with more salt or lemon juice if needed.
5. Serve immediately, or let it chill in the fridge for up to 2 hours for a cooler salad.

Unbelievably fresh and satisfying, this salad has a lovely crunch from the cucumber and chickpeas, with a zesty kick from the lemon and spices. Try serving it over a bed of greens or with warm pita bread for a more substantial meal.

Roasted Beet and Citrus Salad

Mmm, you’re going to love this vibrant Roasted Beet and Citrus Salad. It’s a perfect mix of earthy and sweet, with a refreshing crunch that’ll make your taste buds dance.

Ingredients

• 3 medium beets, peeled and cubed (about 2 cups)
• 2 oranges, peeled and segmented (save the juice)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp honey (adjust to taste)
• 1/4 cup chopped walnuts (toasted for extra flavor)
• Salt and pepper (just a pinch)
• 4 cups mixed greens (arugula adds a nice peppery kick)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed beets with 2 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes, stirring halfway, until tender and slightly caramelized.
4. While the beets roast, whisk together the remaining olive oil, honey, and 2 tbsp of the reserved orange juice in a small bowl for the dressing.
5. In a large bowl, combine the mixed greens, orange segments, and toasted walnuts.
6. Add the roasted beets to the bowl once they’re done and slightly cooled.
7. Drizzle the dressing over the salad and toss gently to combine.

Alright, this salad is a textural dream—creamy beets, juicy oranges, and crunchy walnuts all in one bite. Serve it with a slice of crusty bread to soak up any extra dressing, and you’ve got yourself a meal.

Moroccan Lentil and Pomegranate Salad

Vibrant and packed with flavors, this Moroccan Lentil and Pomegranate Salad is a refreshing dish that’s perfect for any season. You’ll love the mix of hearty lentils, sweet pomegranate seeds, and a zesty dressing that brings it all together.

Ingredients

• 1 cup dried green lentils (rinsed and drained)
• 2 cups water (for cooking lentils)
• 1/2 cup pomegranate seeds (fresh or frozen)
• 1/4 cup chopped fresh parsley (stems removed)
• 1/4 cup chopped fresh mint (stems removed)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Tip: Check the lentils at the 20-minute mark to avoid overcooking.
3. Drain any excess water and let the lentils cool to room temperature.
4. In a large bowl, whisk together the olive oil, lemon juice, cumin, salt, and black pepper to make the dressing.
5. Add the cooled lentils, pomegranate seeds, parsley, and mint to the bowl with the dressing. Gently toss to combine. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Taste and adjust the seasoning if needed. Tip: If the salad seems dry, add a little more olive oil or lemon juice.

Delightfully textured with a balance of creamy lentils and crunchy pomegranate seeds, this salad is a feast for the senses. Serve it as a side dish or over a bed of greens for a light, nutritious meal.

Warm Eggplant and Tomato Salad

Unbelievably simple yet packed with flavor, this Warm Eggplant and Tomato Salad is your go-to for a quick, satisfying side. You’ll love how the eggplant gets all tender and smoky, while the tomatoes add a fresh, juicy pop.

Ingredients

• 1 large eggplant, cut into 1-inch cubes (no need to peel)
• 2 cups cherry tomatoes, halved (or any small tomatoes)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1 tbsp balsamic vinegar (for a tangy finish)
• 1/4 cup fresh basil, torn (adds a sweet, herbal note)

Instructions

1. Preheat your oven to 400°F (200°C) to get it nice and hot for roasting.
2. Toss the eggplant cubes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer for even cooking.
3. Roast in the oven for 25 minutes, flipping halfway through, until the eggplant is golden and tender.
4. While the eggplant roasts, heat the remaining 1 tbsp olive oil in a pan over medium heat. Add the garlic and sauté for 1 minute until fragrant but not browned.
5. Add the cherry tomatoes to the pan with the garlic. Cook for 3-4 minutes, just until they start to soften and release their juices.
6. Once the eggplant is done, gently mix it with the tomatoes and garlic in a large bowl. Drizzle with balsamic vinegar and toss to combine.
7. Stir in the torn basil right before serving to keep it fresh and vibrant.

Out of the oven, this salad is a delightful mix of creamy eggplant and bright tomatoes, with a hint of garlic and basil. Serve it warm over crusty bread or alongside grilled chicken for a complete meal.

Moroccan Couscous Salad with Apricots

Summer’s here, and you’re probably looking for something light yet satisfying to whip up. This Moroccan couscous salad with apricots is your go-to—it’s fresh, flavorful, and super easy to make.

Ingredients

• 1 cup couscous (quick-cooking works best)
• 1 1/4 cups boiling water (just off the boil for perfect fluffiness)
• 1/2 cup dried apricots (chopped into bite-sized pieces)
• 1/4 cup olive oil (or any neutral oil you have on hand)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/4 cup sliced almonds (toasted for extra crunch)
• 2 tbsp fresh mint (finely chopped, or substitute with parsley)

Instructions

1. Place the couscous in a large bowl. Pour the boiling water over it, cover with a lid or plate, and let it sit for 5 minutes until all the water is absorbed.
2. Fluff the couscous with a fork to separate the grains. Tip: For extra flavor, you can toast the couscous in a dry pan before adding water.
3. Add the chopped apricots, olive oil, lemon juice, salt, and black pepper to the couscous. Mix well to combine all the ingredients.
4. Toast the sliced almonds in a dry pan over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Tip: Keep an eye on them to prevent burning.
5. Add the toasted almonds and chopped mint to the couscous mixture. Gently toss everything together.
6. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Tip: This salad tastes even better the next day, making it perfect for meal prep.

Delightfully fluffy couscous pairs with the sweet chewiness of apricots and the crunch of almonds. Serve it as a side at your next BBQ or pack it for a picnic—it’s versatile and always a hit.

Zesty Lemon and Olive Potato Salad

Unbelievably refreshing and packed with flavor, this zesty lemon and olive potato salad is the perfect side for your summer BBQs or a light lunch on its own. You’ll love the tangy kick from the lemon paired with the salty bite of olives, all tossed with perfectly tender potatoes.

Ingredients

• 2 lbs baby potatoes, halved (Yukon Gold or red potatoes work great)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 3 tbsp fresh lemon juice (about 1 large lemon, adjust to taste)
• 1/2 cup pitted Kalamata olives, sliced (green olives can be a fun twist)
• 2 tbsp chopped fresh parsley (dill or chives are also delicious)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)

Instructions

1. Place the halved baby potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender but not mushy.
3. While the potatoes cook, whisk together the olive oil, lemon juice, salt, and pepper in a large bowl to create the dressing.
4. Drain the potatoes well and let them cool for about 5 minutes to stop the cooking process.
5. Add the warm potatoes to the bowl with the dressing, along with the sliced olives and chopped parsley. Gently toss to combine, ensuring all the potatoes are evenly coated.
6. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. For best results, chill in the fridge for an hour.

Vibrant and full of texture, this salad boasts creamy potatoes, crunchy olives, and a bright, lemony dressing that ties it all together. Try serving it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a more substantial meal.

Moroccan Fennel and Radish Salad

This Moroccan Fennel and Radish Salad is a refreshing, crunchy dish that’s perfect for summer. You’ll love the mix of sweet, spicy, and tangy flavors that come together in just minutes.

Ingredients

• 1 large fennel bulb, thinly sliced (use a mandoline for even slices)
• 1 bunch radishes, thinly sliced (about 1 cup)
• 1/4 cup fresh mint leaves, chopped (or cilantro if you prefer)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (adjust to taste)
• 1/2 tsp ground cumin (toast it for extra flavor)
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced fennel and radishes.
2. Add the chopped mint leaves to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, and ground cumin until well combined.
4. Pour the dressing over the fennel and radish mixture, tossing gently to coat everything evenly.
5. Season with salt and pepper to taste, then let the salad sit for 5 minutes to allow the flavors to meld.
6. Give the salad one final toss before serving to redistribute the dressing.

Enjoy the crisp texture and bright flavors of this salad as a side dish or atop grilled fish for a complete meal. The combination of fennel and radish offers a delightful crunch, while the mint and cumin add layers of freshness and warmth.

Harissa-Spiced Roasted Pepper Salad

Hey, you’re going to love this Harissa-Spiced Roasted Pepper Salad. It’s a vibrant, flavor-packed dish that’s perfect for spicing up your meal routine.

Ingredients

• 4 large bell peppers, mixed colors (halved and seeded)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp harissa paste (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped (stems removed)
• 1 tbsp lemon juice (freshly squeezed)
• 1/2 cup feta cheese, crumbled (for garnish)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the bell pepper halves with olive oil, harissa paste, cumin, and salt until evenly coated.
3. Arrange the peppers cut-side down on the prepared baking sheet. Roast for 25 minutes, or until the skins are blistered and charred in spots.
4. Let the peppers cool slightly, then peel off the skins if desired for a smoother texture.
5. Chop the roasted peppers into bite-sized pieces and transfer to a serving bowl.
6. Drizzle with lemon juice and sprinkle with chopped cilantro. Toss gently to combine.
7. Garnish with crumbled feta cheese before serving.

Great for a side or a light main, this salad brings a smoky, spicy kick balanced by the freshness of cilantro and tang of lemon. Try it stuffed in a pita or over grilled chicken for an extra meal idea.

Moroccan Sweet Potato and Date Salad

Kickstart your meal with this vibrant Moroccan Sweet Potato and Date Salad, a dish that’s as nourishing as it is colorful. You’ll love the sweet and savory combo, perfect for a quick lunch or a standout side.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp salt (adjust to taste)
• 1/4 cup chopped dates (pitted)
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 1/4 cup crumbled feta cheese (optional for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the sweet potato cubes with olive oil, cinnamon, cumin, and salt until evenly coated. Spread them out on the prepared baking sheet in a single layer.
3. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized at the edges.
4. While the sweet potatoes cool slightly, chop the dates and parsley. Tip: If your dates are sticky, lightly oil your knife for easier chopping.
5. In a large bowl, combine the roasted sweet potatoes, chopped dates, parsley, and lemon juice. Gently toss to mix.
6. Transfer the salad to a serving dish and sprinkle with crumbled feta cheese if using. Tip: For extra crunch, add a handful of toasted almonds or walnuts.

Relish the contrast of creamy sweet potatoes with chewy dates and fresh parsley in every bite. This salad shines at room temperature, making it ideal for picnics or potlucks.

Fresh Cucumber and Mint Yogurt Salad

Just when you thought salads couldn’t get any more refreshing, this Fresh Cucumber and Mint Yogurt Salad comes along. It’s the perfect blend of cool, creamy, and crunchy, making it an ideal side for those hot summer days or a light lunch on its own.

Ingredients

• 2 cups plain yogurt (Greek yogurt for extra thickness)
• 1 large cucumber, diced (peel if you prefer)
• 1/4 cup fresh mint leaves, finely chopped
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. In a large mixing bowl, combine the yogurt and olive oil. Whisk until smooth.
2. Add the diced cucumber and chopped mint to the bowl. Gently fold them into the yogurt mixture.
3. Season with salt and black pepper. Mix well to ensure everything is evenly distributed.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld together.
5. Before serving, give the salad a quick stir. Taste and adjust seasoning if necessary.

Perfect for pairing with grilled meats or as a standalone dish, this salad offers a delightful contrast of textures and a burst of freshness. Try serving it in a hollowed-out cucumber for an extra touch of elegance.

Moroccan Spiced Carrot and Raisin Salad

Craving something fresh with a twist? This Moroccan Spiced Carrot and Raisin Salad is your go-to for a vibrant side that packs a punch of flavor and color.

Ingredients

• 4 cups grated carrots (about 6 medium carrots, peeled for smoother texture)
• 1/2 cup raisins (soak in warm water for 10 minutes to plump up)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp ground cumin (toast lightly for enhanced aroma)
• 1/2 tsp ground cinnamon (adjust to taste)
• 1/4 tsp cayenne pepper (omit if sensitive to spice)
• Salt to taste (start with 1/4 tsp)

Instructions

1. In a large bowl, combine the grated carrots and plumped raisins.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, cinnamon, cayenne pepper, and salt until well blended.
3. Pour the dressing over the carrot mixture and toss gently to coat everything evenly. Let it sit for at least 15 minutes to allow the flavors to meld.
4. Taste and adjust the seasoning if necessary, adding more lemon juice for acidity or salt for balance.
5. Serve chilled or at room temperature, garnished with a sprinkle of cinnamon or fresh herbs if desired.

Great for picnics or as a bright side to grilled meats, this salad offers a delightful crunch with sweet and spicy notes. Try serving it over a bed of greens for an extra layer of texture.

Moroccan Tomato and Onion Salad with Cumin

Craving something fresh yet full of flavor? This Moroccan Tomato and Onion Salad with Cumin is your go-to. It’s simple, vibrant, and packs a punch with every bite.

Ingredients

• 4 large tomatoes, diced (ripe but firm)
• 1 medium red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp ground cumin (toast lightly for extra aroma)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh cilantro, chopped (substitute with parsley if you prefer)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)

Instructions

1. In a large bowl, combine the diced tomatoes and thinly sliced red onion.
2. Drizzle the olive oil over the tomato and onion mixture, tossing gently to coat.
3. Sprinkle the ground cumin, salt, and black pepper over the salad, mixing well to ensure even distribution.
4. Add the chopped cilantro and lemon juice to the bowl, tossing lightly to combine all ingredients.
5. Let the salad sit for at least 15 minutes at room temperature before serving to allow the flavors to meld.

Kick back and enjoy the crisp texture of the tomatoes paired with the sharpness of the onion, all brought together by the warmth of cumin. Serve it alongside grilled meats or as a standalone dish with some crusty bread to soak up the juices.

Quinoa and Roasted Vegetable Moroccan Salad

Unbelievably easy to whip up, this quinoa and roasted vegetable Moroccan salad is your ticket to a flavorful, healthy meal that doesn’t skimp on satisfaction. You’ll love how the spices and fresh veggies come together for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup quinoa, rinsed (for fluffier grains)
• 2 cups water (or vegetable broth for extra flavor)
• 1 medium sweet potato, diced into 1/2-inch cubes (about 2 cups)
• 1 red bell pepper, sliced (about 1 cup)
• 1 zucchini, sliced into half-moons (about 1 cup)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1 tsp smoked paprika (for a hint of smokiness)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup chopped fresh parsley (for garnish)
• 1/4 cup crumbled feta cheese (optional, for creaminess)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium pot, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. While the quinoa cooks, toss the sweet potato, red bell pepper, and zucchini with olive oil, cumin, smoked paprika, and salt on the prepared baking sheet. Spread in a single layer.
4. Roast the vegetables for 25 minutes, stirring halfway through, until tender and slightly caramelized. Tip: Don’t overcrowd the pan to ensure even roasting.
5. Fluff the quinoa with a fork and transfer to a large bowl. Add the roasted vegetables and gently mix to combine.
6. Garnish with fresh parsley and feta cheese if using. Tip: For an extra flavor boost, drizzle with a little more olive oil before serving.

You’ll adore the contrast of the fluffy quinoa with the tender, spiced vegetables, making every bite a delightful mix of textures and flavors. Try serving it warm with a side of crusty bread or chill it for a refreshing next-day lunch.

Moroccan Orange and Almond Salad

Craving something fresh and a little exotic? This Moroccan Orange and Almond Salad is a vibrant, easy-to-make dish that brings a burst of sunshine to your table, no matter the season.

Ingredients

• 4 large oranges, peeled and sliced (use seedless for easier prep)
• 1/2 cup slivered almonds, toasted (for extra crunch)
• 2 tbsp honey (adjust to sweetness preference)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp cinnamon (for a warm spice note)
• Pinch of salt (to balance the flavors)

Instructions

1. Start by toasting the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden and fragrant. Tip: Keep an eye on them to prevent burning.
2. While the almonds cool, peel the oranges and slice them into rounds or segments, removing any seeds if necessary. Arrange them on a serving platter.
3. In a small bowl, whisk together the honey, olive oil, cinnamon, and a pinch of salt until well combined. Tip: If the honey is too thick, warm it slightly for easier mixing.
4. Drizzle the honey mixture over the arranged oranges, ensuring each slice gets a bit of the dressing.
5. Sprinkle the toasted almonds evenly over the top. Tip: For an extra touch, add a light dusting of cinnamon right before serving.

Mmm, the combination of juicy oranges, crunchy almonds, and sweet-spicy dressing is irresistibly refreshing. Serve this salad as a bright side dish or top with a dollop of yogurt for a quick, elegant dessert.

Spicy Carrot and Chickpea Salad

Hey, you’re going to love this Spicy Carrot and Chickpea Salad—it’s crunchy, spicy, and super easy to whip up for a quick lunch or side dish.

Ingredients

• 2 cups grated carrots (packed, for maximum crunch)
• 1 can (15 oz) chickpeas, drained and rinsed (or cooked from dry)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp cumin (toasted and ground, if possible)
• 1/2 tsp chili flakes (adjust to taste)
• Salt (just a pinch to start)

Instructions

1. In a large bowl, combine the grated carrots and chickpeas.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, chili flakes, and a pinch of salt until well blended.
3. Pour the dressing over the carrot and chickpea mixture. Toss everything together until evenly coated. Tip: Let it sit for 10 minutes before serving to let the flavors meld.
4. Give it a final toss, then taste and adjust the seasoning if needed. Tip: Adding a bit more lemon juice can brighten the flavors if it tastes flat.
5. Serve immediately, or chill in the fridge for up to 2 hours for a cooler salad. Tip: For extra crunch, sprinkle with toasted sunflower seeds before serving.

Light and refreshing, this salad packs a punch with its spicy kick and earthy cumin. Perfect on its own or stuffed into a pita for a hearty wrap.

Moroccan Roasted Cauliflower and Tahini Salad

Wow, have you ever tried roasting cauliflower until it’s golden and crispy? It’s a game-changer, especially when tossed with creamy tahini and fresh herbs. This Moroccan-inspired salad is your ticket to a flavor-packed side or main that’s surprisingly easy to whip up.

Ingredients

• 1 large head cauliflower, cut into florets (about 4 cups)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 cup tahini
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tbsp water (to thin the tahini sauce)
• 1/4 cup chopped fresh parsley (cilantro works too)
• 2 tbsp toasted sesame seeds (for crunch)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cauliflower florets with olive oil, cumin, smoked paprika, and salt until evenly coated. Tip: Make sure each floret gets some love with the spices.
3. Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy edges appear. Tip: Don’t overcrowd the pan to ensure even roasting.
4. While the cauliflower roasts, whisk together tahini, lemon juice, and water in a small bowl until smooth. The sauce should be pourable; add more water if needed.
5. Once the cauliflower is done, let it cool slightly before tossing with the tahini sauce, parsley, and sesame seeds. Tip: Adding the sauce while the cauliflower is warm helps it soak up more flavor.

Every bite of this salad is a mix of creamy, crunchy, and utterly satisfying. Serve it over a bed of greens for a light lunch or alongside grilled meats for a hearty dinner. The tahini adds a rich depth that pairs perfectly with the smoky cauliflower.

Herbed Green Bean and Tomato Salad

Fresh from the garden or your local market, this herbed green bean and tomato salad is the perfect way to celebrate summer’s bounty. It’s light, flavorful, and comes together in no time, making it ideal for picnics, potlucks, or a quick weeknight side.

Ingredients

• 1 lb green beans, trimmed (look for crisp, bright green beans)
• 1 pint cherry tomatoes, halved (or any small, sweet tomatoes)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp red wine vinegar (apple cider vinegar works too)
• 1/4 cup chopped fresh basil (dried can sub in a pinch)
• 1/4 cup chopped fresh parsley (flat-leaf or curly)
• 1 clove garlic, minced (adjust to taste)
• Salt and pepper (start with 1/2 tsp salt, adjust from there)

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until bright green and crisp-tender. Tip: Test a bean by biting into it; it should still have a slight crunch.
2. Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process. This keeps them vibrant and crisp.
3. In a large bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper. Tip: Let the dressing sit for a few minutes to allow the flavors to meld.
4. Drain the green beans well and pat them dry with a clean towel. Add them to the bowl with the dressing.
5. Add the cherry tomatoes, basil, and parsley to the bowl. Gently toss everything together until evenly coated. Tip: Use your hands for the gentlest toss to avoid bruising the tomatoes.
6. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to come together.

The salad is a delightful mix of textures, from the crisp green beans to the juicy tomatoes, all tied together with the fresh herbs and tangy dressing. Serve it alongside grilled chicken or fish, or pile it onto crusty bread for a hearty sandwich filler.

Moroccan Avocado and Citrus Salad

Summer’s here, and you’re probably craving something light, refreshing, and packed with flavor. This Moroccan Avocado and Citrus Salad is just what you need to beat the heat and impress your taste buds.

Ingredients

• 2 ripe avocados, diced (tip: choose avocados that yield slightly to pressure)
• 2 cups mixed citrus segments (like oranges and grapefruits, tip: supreming the citrus removes bitter pith)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp fresh lemon juice (adjust to taste)
• 1/4 cup chopped fresh mint (tip: basil works as a substitute)
• 1/2 tsp ground cumin (tip: toasting cumin seeds enhances flavor)
• Salt to taste

Instructions

1. In a large bowl, gently toss the diced avocados and citrus segments together.
2. In a small bowl, whisk together the olive oil, lemon juice, chopped mint, and ground cumin until well combined.
3. Drizzle the dressing over the avocado and citrus mixture. Toss gently to coat, being careful not to mash the avocados.
4. Season with salt to taste, starting with a pinch and adjusting as needed.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Unbelievably fresh and vibrant, this salad offers a creamy texture from the avocados contrasted with the juicy burst of citrus. Serve it atop grilled fish or chicken for a complete meal, or enjoy it as is for a light lunch.

Summary

Great flavors await in these 20 Authentic Moroccan Salad Recipes, each offering a unique taste adventure right from your kitchen. We hope this roundup inspires you to explore the vibrant world of Moroccan cuisine. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the deliciousness!