Marroccan carrot salad with parsley and lemon

  • 30 minutes
  • 4 servings
  • 30 calories


  • 500 g carrot
  • 3-4 tbsp spoons olive oil
  • onion, finely chopped
  • 2 large garlic cloves, minced or pureed in a mortar and pestle with ¼ teaspoon salt
  • salt to taste
  • ½ tsp freshly ground pepper
  • ½ tsp ground ginger
  • 1 tsp ground cumin
  • 2 to 3 tbsp fresh lemon juice (to taste)
  • 3 tbsp (around 10 g) chopped parsley


  1. Cut carrots into thin slices or cubes. Boil or steam carrots for about 15 minutes, until tender.
  2. Heat 2 tablespoons of olive oil in a pan. Saute onions and garlic. Cook, stirring, for about 30 seconds, until the garlic smells fragrant
  3. Stir in the carrots, cumin and the rest of the spices. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, parsley and the rest of the olive oil.

Serve at room temperature.

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