Name: Moroccan Vegetable Salad
Yield: Serves 4–6
Ingredients: 1 large cucumber, thinly sliced; 2 cold, boiled potatoes, sliced; 1 each red, yellow and green bell peppers, seeded and thinly sliced; 2/3 cup pitted olives; Salt (optional); 3 garlic cloves, chopped; 3 scallions, sliced or 1 red onion, finely chopped; 4 tablespoons olive oil; 1 tablespoon white wine vinegar; Juice of 1/2 lemon; 1 tablespoon chopped fresh mint leaves; 1 tablespoon chopped fresh cilantro leaves

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Moroccan Vegetable SaladDenise Herrick Borchert

An easy and fresh alternative to traditional green salads, this chilled North African-inspired dish combines potato, bell peppers, cucumbers, and olives with a light and tangy vinaigrette. Simple to prepare, it's great to double or triple for potlucks or group meals. Serve with the salad spread out on a large platter to let the colors and shapes of the ingredients shine. Make extra dressing to reinvigorate leftovers the next day. For a pretty variation, serve the salad garnished with sliced or diced cooked beets.

Recipe information

Yield
Serves 4–6

Ingredients

1 large cucumber, thinly sliced

2 cold, boiled potatoes, sliced

1 each red, yellow and green bell peppers, seeded and thinly sliced

2/3 cup pitted olives

Salt (optional)

3 garlic cloves, chopped

3 scallions, sliced or 1 red onion, finely chopped

4 tablespoons olive oil

1 tablespoon white wine vinegar

Juice of 1/2 lemon

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped fresh cilantro leaves

Preparation

Step 1
1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
Step 2
2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
Step 3
3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

Reprinted with permission from Mayim's Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Copyright © 2014 by Mayim Bialik, PhD, and Jay Gordon, MD. Photos by Denise Herrick Borchert. Published by Da Capo Press, a member of the Perseus Books Group.

TagsSalad Moroccan North African African Side Starter Lunch Dinner Vegetarian Vegan Dairy Free Gluten Free Nut Free Easy Quick No-Cook Cookbooks

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A Vegan Passover With Mayim Bialik
We sit down and chat about her vegan cookbook, "Mayim's Vegan Table"

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Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes

A Vegan Passover With Mayim Bialik