About
This low carb Moroccan salad brings a splash of color to the Summer dining table. Packed with Moroccan inspired flavors and crunchy textures, this makes a great lunch or side salad – perfect to accompany BBQ meats or lamb kebabs!
Where the recipe calls for 1 cup of cabbage, white cabbage is preferable but you can use any other salad cabbage.
The recipe makes a filling lunch for 2 or a side dish for 4.
Ingredients
- 2 teaspoon tahini
- 2 tablespoon olive oil
- 2 tablespoon peppermint fresh mint
- 2 tablespoon cilantro
- 1 clove garlic
- 1 cup, chopped red cabbage
- 1 cup, chopped cabbage
- ½ tablespoon lemon juice raw
- ½ avocado, California (black skin) avocado
- ⅓ cup kalamata olives
- ¼ medium (2-1/2 in. dia) red onions
- 2 tablespoon pine nuts
- ¼ teaspoon ground cumin by tone's
- ⅛ teaspoon salt
Instructions
- Finely slice the red cabbage, white cabbage and red onion. Add to a large mixing bowl and toss to combine.
- Mince the garlic and add to a small mixing bowl with the tahini, olive oil, lemon juice, cumin and a pinch of salt. Stir well to combine.
- Finely slice the avocado and add to the bowl with the cabbage and onion.
- Finely chop the mint and cilantro and add to the mixing bowl along with the olives. Toss to combine.
- Pour the dressing over the salad and stir to coat.
- Scatter with pine nuts to serve.
Nutrition Facts
- Servings: 2
- Calories: 318.5kcal (per serving)
- Fat: 29.2g (per serving)
- Carbs: 14.6g (per serving)
- Protein: 4.4g (per serving)
