Moroccan Salad Bowl – Orange Blossom Vinaigrette

Mark Twain said: “Women can make three things out of nothing — a hat, a salad, and a quarrel”. For the first one, I have doubts; I guess feminine nature is not so timeless after all… For the last one, it’s not for me to say... But for the salad, I think he was right!

When I lack inspiration and / or ingredients, it is always possible to prepare a salad. During the summer, I especially enjoy Moroccan fresh salads seasoned with orange and orange blossom. In general, these salads are made of carrots or lettuce.

Starting from this inspiration, I made this salad bowl that could be served as a whole meal. There is nothing easier to prepare! Depending on your preferences and what you have at your disposal, you can put lettuce, carrots, cucumber, and cabbage into it. To include some proteins, why not add some chickpeas? With a vinaigrette made of orange and orange blossom, I guarantee you will feel refreshed!

Moroccan Salad Bowl – Orange Blossom Vinaigrette
Serves 2

1 cucumber, grated
3 carrots, grated
½ purple cabbage, sliced
1 small lettuce, sliced
200 g chickpeas, cooked
½ onion, diced
1 tbsp chopped coriander
 
Vinaigrette
1 orange, juiced
2 tbsp orange blossom
2 tbsp olive oil
1 pinch cumin

Prepare the chickpeas, by mixing them with coriander and onion.
Place equal amounts of cabbage, carrots, cucumber, lettuce and chickpeas into a bowl.
To prepare the vinaigrette, pour all ingredients into a blender. Blend.
Pour the vinaigrette on top of the salad bowl and serve fresh. 

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