Monday, June 18, 2012

Farther's day: Recipe Moroccan cumin carrot salad

Karine Bakhoum


  • 4 organic carrots, rinsed, cleaned and shredded with vegetable peeler
  • 2 fresh medium sized oranges, juiced
  • 1 lemon, juiced
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon cumin
  • 1 small bunch cilantro, washed and chopped or cut with scissors
  • Salt and pepper to taste
Peel washed and cleaned carrots into medium sized bowl. Squeeze juice from oranges directly into carrots and add extra virgin olive oil, salt, pepper and cumin. Cut 3/4 of washed cilantro on top of carrot salad and mix. Let sit while you prepare the chicken and zucchini. Add remaining cilantro and mix one last time before serving.
Serving Size
Makes 4 servings


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