The best moroccan salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup white rice
2 cups water
1 large can tuna in water
1 red pepper
6 heaping tablespoons mayonnaise
1 can corn kernels drained
2 handfuls green beans
1 teaspoon Baking soda
3 eggs
1 bowl grated carrots
1 bowl cubed beets
1 bunch pink radishes
250 g cherry tomatoes
1 cucumber

Nutritional information

485
KCAL
20 g
Protein

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

The best moroccan salad

Features:
  • Vegan
Cuisine:

A festive salad with basic products

  • 2 hours
  • Serves 5
  • Medium

Ingredients

Directions

Share

I discovered this Moroccan salad idea when i visited morocco,

I saw sublime salads made from simple products. A festival of colors and scents to make you hungry and flatter your gaze. It is a very beautiful tradition of this country which thus gives a festive air to vegetables and very simple preparations.

No need to spend thousands and cents to manage to make the guests smile and amaze the children.

It’s fresh and light, a salad where you can dig into your favorite vegetables and avoid those that don’t appeal to you, a perfect accompaniment to a summer buffet or a light evening when it’s too hot for sauce dishes.

Steps

1
Done

Cook the cup of rice with 2 cups of salted water covered and over low heat for 20 minutes, until all the water has been absorbed, let cool. Cut the cooked beet into small dice

2
Done

Put 3 eggs to harden for 10 minutes in boiling water, let them cool. Wash the cucumber and cut it into very small cubes.

3
Done

Wash a red bell pepper and cut it into small cubes, set aside.

4
Done

Wash and stem a bunch of pink radishes, cut them into small cubes.

5
Done

Peel and grate two medium carrots with a coarse grater.

6
Done

Wash, shred two handfuls of green beans, and cook them in boiling water for 15 minutes with a teaspoon of baking soda so that they stay green.

7
Done

Pour the mayonnaise, the cooked and cooled rice, the pepper cubes, and the drained can of tuna into a salad bowl. Mix everything well.

8
Done

Pour the rice salad into a large bowl, press down, and then invert it to the center of a large, rather hollow serving platter.

9
Done

Then remove the bowl and distribute the vegetables around the edge, making "rays" of different colors.

10
Done

2 purple with the beetroot (on either side of the center), yellow with the corn, orange with the carrot, green with the cucumber, white-pink with the radishes, darker green with the green beans. Place cherry tomatoes between each ingredient towards the outer edge and half cherry tomatoes around the center, finish with quarters of hard-boiled eggs between the "rays". I served it with 3 sauces: a classic mayonnaise, and olive oil chive balsamic vinegar sauce, a yogurt sauce with ketchup.

mrhusev

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
vegan recipe
previous
Zucchini with Tomatoes-Onions
steamed vermicelli chicken
next
Chicken Vermicelli Recipe
vegan recipe
previous
Zucchini with Tomatoes-Onions
steamed vermicelli chicken
next
Chicken Vermicelli Recipe

Add Your Comment