Moroccan Fruit Salad Recipes

MOROCCAN CARROT & CHICKPEA SALAD

Steps:

• In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
• To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
• Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

MOROCCAN CITRUS FRUIT SALAD

Steps:

• Peel oranges and grapefruits and remove pith. Cut in between membranes to release fruit sections into a bowl.
• Squeeze juice from leftover membranes into a small bowl.
• Add orange juice, orange flower water, honey, vanilla bean seeds and cinnamon to the bowl of membrane juice and whisk.
• Strain juice over fruit and refrigerate for at least 2 hours or overnight.
• Garnish with mint leaves and serve.