(aka “Salade Marocaine” or “Shlada” as the locals call it)
When I was in Morocco in 2016, this salad was everywhere and became one of the staples I ate almost daily. Most meals consisted of this salad and fresh bread. I was surprised at how similar it looked to Greek salad, but the spices definitely make it stand out on its own!
With Argan oil being native to Morocco, it was used for almost everything – including a food-grade version for consumption which I brought back with me. It has a smooth, nutty flavour to it. I realize not everyone will have access to it so olive oil alone is perfectly fine – I’ve made it both ways & it’s absolutely delicious regardless!!
This salad is super quick to whip up for yourself or any food-worthy occasion. In fact, the Whole30 team posted it in their article titled, ‘Best of Whole30 Recipes: A Very Whole30 Canada Day or Fourth of July’. (Click the link to read the article!)
The perfect starter to any meal!
- ½ cucumber
- ½ green pepper
- 2 tomatoes
- ¼ cup red onion
- 1 tbsp Argan oil (food-grade)
- 1 tbsp olive oil
- Black olives - optional
Dice all the vegetables and combine in a bowl.
Add the oil(s) and seasonings. Toss & garnish with a few black olives. Feel free to add more if you like! Optional: A squeeze of fresh lemon juice kicks it up a notch!
You can use 2 Tbsp olive oil total instead of the Argan oil as I realize it may not be readily available!