Low Carb Moroccan Salad
⏱ Prep: 12 min🍳 Cook: N/A✅ Ready: 12 min
318
Calories
8.4g
Net Carbs
4.4g
Protein
29.2g
Fat
⏱ Prep: 12 min🔥 Cook: 0 min⏰ Ready: 12 min
How to Make It
Step 1
Finely slice the red cabbage, white cabbage and red onion. Add to a large mixing bowl and toss to combine.
Step 2
Mince the garlic and add to a small mixing bowl with the tahini, olive oil, lemon juice, cumin and a pinch of salt. Stir well to combine.
Step 3
Finely slice the avocado and add to the bowl with the cabbage and onion.
Step 4
Finely chop the mint and cilantro and add to the mixing bowl along with the olives. Toss to combine.
Step 5
Pour the dressing over the salad and stir to coat.
Step 6
Scatter with pine nuts to serve.
Ingredients
- Tahini – 2 teaspoon
- Olive Oil – 2 tablespoon
- Peppermint Fresh Mint – 2 tbsp
- Cilantro – 2 tablespoon
- Garlic – 1 clove
- Red Cabbage – 1 cup, chopped
- Cabbage – 1 cup, chopped
- Lemon Juice Raw – ½ tablespoon
- Avocado – ½ avocado, California
- Kalamata Olives – ⅓ cup
- Red Onions – ¼ medium
- Pine Nuts – 2 tablespoon
- Ground Cumin by Tone’s – ¼ tsp
- Salt – ⅛ teaspoon