Salads

The salads for an appetizer are always refreshing and delicious in Moroccan cuisine, made with a combination of unexpected ingredients. On July 25, 2019, I made a small Moroccan lunch for my co-workers and this salad was selected out of five different salads. The appetizer was followed by a Preserved lemon-chicken tagine as a main course and Moroccan orange dessert made by Rain and sweet mint green-tea based mint tea which is almost a symbol of the Moroccan cuisine.

Preparation time: 15-20 min.
Level: Easy
Quantity: Four

Ingredients:
2 cups of ice-cold watermelon cubes
1 cup peeled cucumber
1 small finely sliced red onion
A handful of chopped fresh peppermint
A handful of chopped fresh parsley
2 tablespoons roasted pistachio powder
2 tablespoons cold press olive oil
1 tbs balsamic vinegar
1 crushed garlic clove
freshly ground black pepper
pinch of ground cloves
A good bit of sea salt to fix the flavors

Preparation:
1. Roast pistachios in a dry pan, chop the watermelon into cubes, peel the cucumber and cut into cubes.
2. Chop parsley and peppermint leaves coarsely
2. Mix everything, add some oil, balsamic vinegar, and spices. Stir and serve.
In Morocco, salad and main course are eaten typically separately.
Ready!