Warm Moroccan Crunch Salad
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Loading ...December 4, 2009
This salad adds a bit of the exotic to your meal. Combining contrasting flavors of fresh carrots and apples with dates and herbs to the tahini dressing simply perks up this dish. You can replace dates with raisins and even add some sliced radish to spice it up even more.
Servings: 8
Ingredients:
300 g (or 3 pcs) carrots, peeled and grated
2 pcs apples, washed, cored and sliced thinly
1/4 cup dried dates, sliced thinly
50 grams wansuy leaves. chopped
1/4 kilo scallops, washed and dried
50 grams mint leaves, chopped
1 tbsp paprika
1 tbsp olive oil, extra virgin
Dressing:
1/2 cup red wine vinegar
1 cup olive oil, extra virgin
2 tbsps tahini
freshly ground black pepper to taste
4 tbsps toasted sesame seeds
1 tsp wasabe powder (optional)
Procedure:
1. Pre-heat olive oil in frying pan.
2. Season scallops with paprika and cool scallops until done.
3. Combine ingredients for dressing.
4. Pour over carrots, apples and dates.
5. Chop wansuy and mint just before serving and combine with carrot mixture.
6. Sprinkle toasted sesame seeds over the mixture and toss to combine flavors.
7. Top with scallops.
Nutrition Facts:
Calories 358, Total carbohydrate 14g, Protein 4g, Total fat 34g, Saturated Fat 5g, Monounsaturated Fat 3g, Cholesterol 2mg, Sodium 35mg, Dietary Fiber 2g, Carbohydrate Exchanges 1
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