Even if you rarely think to combine fresh fruits and vegetables, this classic Moroccan salad should be on your must-try list. Fresh navel oranges are chopped and mixed with grated carrots, orange flower water, and lemon juice. Although the oranges will macerate and release their own juice, additional freshly squeezed orange juice may be mixed into the salad for extra juicy sweetness.
When making, plan to allow a half hour or more resting time for the salad to chill. Serve the salad as a starter, side dish or as a refreshing follow-up to a main course.
Also, try the popular Moroccan Carrot and Orange Juice.
- 4 large fresh carrots (about 1 pound)
- 3 or 4 large navel oranges (about 2 pounds)
- Optional: an additional 1 or 2 oranges, for juicing
- 2 tablespoons sugar, or to taste
- 1 1/2 tablespoons orange flower water, or to taste
- 1 to 2 tablespoons lemon juice
- Pinch of salt
Gather the ingredients.
Peel the carrots and grate them into very fine strands (my preference) or to a pulp.
Peel the oranges and remove as much of the pith as possible by scraping the orange with a knife Separate the oranges into slices, then cut the slices into 1/2-inch pieces.
Mix the carrots and oranges with the remaining ingredients in a bowl. Taste and adjust sugar, lemon juice, and orange flower water as desired.
Cover the salad and refrigerate for a 1/2 hour or more to allow the salad to macerate.
Check on the salad before serving. If it's too dry for your liking, mix in a little additional orange juice.
Spoon the salad and juice into individual serving bowls and serve.