you're making mealtime meaningful.
When it comes to quick lunches, salads are one of my top picks. They’re easy to meal prep and so versatile in flavor and ingredients. I’m always looking for new recipes so when I came across this Moroccan-inspired recipe for Miriam’s Chop Salad I had to give it a try! Packed with crunchy veggies, warm spices, and subtly fruity notes, it’s truly unique and bursting with flavor in every bite. This salad is also loaded with vitamins and fiber, making it a dish you can feel good about eating any time of day.
The homemade dressing is essential for tying this recipe together, but don’t fret, it’s simple to whip up! Olive oil will be the base of the dressing, whisked together with some fresh lemon juice and a splash of orange juice. Fresh grated ginger, cinnamon, and cumin are then added to round out the flavor with a warm finish. Drizzle the dressing over the rest of the chopped ingredients and you’re in for a treat!
Enjoy this salad as a healthy lunch option or serve it as a side for dinner with some Moroccan grilled chicken and couscous. The combination of flavors and textures make for an absolutely irresistible dish that you’ll want to make again and again. But there’s no need to take my word for it, give this recipe a try and see for yourself!
Miram's Chop Salad
Yield(s): Serves 8-10
10m prep time
you're making mealtime meaningful.
Ingredients
- 2 cups broccoli, finely chopped
- 2 cups cauliflower, finely chopped
- 1 ½ cups cabbage, chopped
- 1 cup carrots, shredded
- ½ cup mint, chopped
- ½ cup cilantro, chopped
- ½ cup slivered almonds
- ½ cup sunflower seeds
- ½ cup golden raisins
Dressing
- ¼ cup olive oil
- Juice of 1 lemon
- ¼ cup orange juice
- 1 tablespoon grated ginger
- 1 teaspoon cinnamon
- 1 teaspoon cumin
Preparation
- Finely chop vegetables or use a food processor to pulse them into small pieces.
- In a small bowl, add all dressing ingredients and whisk until fully blended.
- Add all salad ingredients to a large bowl and pour dressing over the top. Toss to combine.
- Refrigerate until ready to serve.
Recipe adapted from Theharvestkitchen.com