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prep time
12 min
cook time
0 min
ready time
12 min
Low Carb Moroccan Salad
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.
Net Carbs
8.4 g
Fiber
6.2 g
Total Carbs
14.6 g
Protein
4.4 g
Fats
29.2 g
318 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tahini
2 teaspoon
Olive Oil
2 tablespoon
Peppermint Fresh Mint
2 tbsp
Cilantro
2 tablespoon
Garlic
1 clove
Red Cabbage
1 cup, chopped
Cabbage
1 cup, chopped
Lemon Juice Raw
½ tablespoon
Avocado
½ avocado, California
Kalamata Olives
⅓ cup
Red Onions
¼ medium
Pine Nuts
2 tablespoon
Ground Cumin by Tone's
¼ tsp
Salt
⅛ teaspoon
Recipe Steps
steps 6
12 min
Step 1
Finely slice the red cabbage, white cabbage and red onion. Add to a large mixing bowl and toss to combine.Step 2
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.Step 3
Finely slice the avocado and add to the bowl with the cabbage and onion.Step 4
Finely chop the mint and cilantro and add to the mixing bowl along with the olives. Toss to combine.Step 5
Pour the dressing over the salad and stir to coat.Step 6
Scatter with pine nuts to serve.
Comments
JM 6 years ago
Yummy