Citrus Salads - healthy vegetarian orange salads from Morocco
Meat-free orange salads from Morocco
When I was a child growing up, a salad was a somewhat soggy mix of limp lettuce, spongy tomato and watery sliced cucumber. It has been a delight to discover that salads are terrific meals that use a huge variety of wonderful ingredients.
My current favorite salads use juicy citrus fruits - oranges especially - and here are three of my favorites that are all based on traditional Moroccan meals and recipes. Some of the best and fruitiest oranges in the world come from Morocco and its cooks make the most of their abundance and flavor. They are even good for you.
These salads can, of course, be served as an accompaniment but are also delicious as main meals in themselves. Try one of these salads as a perfect meat-free lunch served with crusty bread, some thinly sliced tomatoes and a bowl of black olives. Serve them as part of a buffet - they are perfect for entertaining as they can be made ahead of time. A crispy, fruity salad can also be served after a main course to refresh the palate or as an appetizer. Because these three salads share an ingredient, they are perfect to serve as a combo.
Fennel & Orange Salad
Fennel & Orange Recipe
Add the following ingredients to a bowl. mix well and refrigerate for at least half an hour before serving.
- 2 medium fennel bulbs, thinly sliced
- 2 oranges, peeling and segmented
- 6 tablespoons fresh orange juice mixed with two tablespoons of fresh lemon juice
- To taste, a little salt, a teaspoon of sugar and a pinch of freshly ground cinnamon
Carrot Salad Recipe
This very simple salad will be fine in the fridge for a day so can be made twenty four hours in advance.
This is ideal because the flavours have the opportunity to mingle well.
It's so easy to make and tastes completely delicious.
The combination of the carrots and the orange juice creates a wonderful flavour.
In a bowl, mix together the following ingredients
- 4 medium sized carrots, scrubbed and grated
- Half a cup of fresh orange juice
- A sprinkle of golden raisins and a little salt to taste
Cabbage & Orange Salad
Cabbage & Orange Salad Recipe
This is a great salad to make ahead because it needs to be chilled in the refrigerator for at least two hours before its served. Use young, fresh cabbage for this recipe. In a bowl, combine the following ingredients.
- About 12 ounces of cored and shredded cabbage
- 3 medium sized oranges, peeled and segmented
- 3 tablespoons fresh orange juices and 2 tablespoons fresh lemon juice
- 3 tablespoons raisins
- To taste, about 2 teaspoons sugar, a good pinch of salt and a pinch of cinnamon
These three recipes will each serve four to six people and can easily be multiplied to serve larger groups. The variety of vegetables used - carrot, fennel and cabbage - makes the salads very attractive when served as a combo. If you find that they have too much liquid prior to serving, drain them lightly but be sure to leave some of the juices which are delicious when mopped up with slices from a good loaf of crusty bread. pita or flatbread. Or see below for a video of how to make your own authentic Moroccan bread.
Serve with a Moroccan vegetable couscous dish for a perfect Moroccan-themed dinner party!
How to make Moroccan Batboot
One of the best holidays I've ever had was in Morocco when I was aged about sixteen. There was me, mum and dad and my brother and sister in a tiny, tiny, camper van. Although the van was so small my mum insisted on packing canned and dried foods and taking them with us because she didn't 'trust' Moroccan hygiene! (This was a very long time ago).
So although we were in Morocco for a full three weeks, we never ate Moroccan food - mum insisted on feeding us English convenience food during the entire trip. It's only by cooking them myself that I've discovered what a wonderful cuisine it truly is.
There are several wonderful things about salads - they are generally very healthy, they are quick to prepare and ... they are delicious. When I was growing up salads were so boring but today, there's so much inspiration out there.
You might also like:
- Salad Saturdays - our version of Meat-Free Mondays
Some people have meat-free Mondays - we have salad Saturdays. For some time now we've been incorporating more raw fresh foods into our diet and it's wonderful. Read on more ideas.
- Spicy Potato Tart with Carrot and Lime Salad
You'll love this easy to make spicy potato tart. It uses a combination of beautiful fresh foods and convenience foods that you probably already have in your pantry. Serve with a delicious salad.
- Roasted vegetables with ricotta & carrot salad
This is a meat-free meal that was born out of desperation - 'hey, there's nothing in the fridge'. There wasn't much, that's true, but we now eat this tasty meal on a regular basis.
Wow, this looks good!
All photographs from Wikipedia Commons or downloaded from Dreamstime.