Mayim’s Moroccan Salad

The reason I lFFO_005ove this simple recipe is: you can prep it beforehand, it stays great, it’s cheap, and it’s very yummy! The vinaigrette is simple but very flavorful, as I have found many Moroccan Jewish recipes to be.

The recipe serves 4-6, but I like to double it and eat the leftover salad throughout chol hamoed.

Ingredients

For the salad:

1 thinly sliced cucumber

2 cold boiled potatoes, sliced

3 bell peppers, seeded and thinly sliced: i use one green, one red, one orange for color 🙂

2 2/3 cups pitted olives (any variety you like)

3 scallions, sliced thin

For the vinaigrette:

3-5 chopped garlic cloves

6 Tbsp olive oil

2 Tbsp white wine vinegar

Juice of 1/2 a lemon, or 1 Tbsp or so lemon juice

2 Tbsp chopped fresh mint

2 Tbsp chopped fresh cilantro leaves

salt to taste

Directions

Lay all of the veggies and potatoes out on a nice platter (think oval-shaped platter). Scatter the olives all around and the scallions on top.

In a small bowl whisk all the ingredients for the vinaigrette.

Pour vinaigrette over the veggies, olives, and scallions.

Keep on Noshing

Orange Edamame Salad

It’s one of my favorite times of the year – citrus season! I look forward each year when fresh oranges, ...

Bagels ‘N Lox Salad

After a few months of gluten-free, lean-protein, low-carb, whole-grain, raw-food living, the taste buds may begin to cry out indignantly: ...

Roasted Beet and Asian Pear Salad

Asian pear, English cucumber – this salad is like the U.N. of Autumn appetizers. I love creating new combos of ...