Prep Time

1h 15min

Cooking Time


What is it:

The Moroccan Garden Salad is always the first thing you serve your guests, in a series of two to three dishes. Now, it’s the first one because it is beautiful and delicious. It definitely get your appetite started and the conversation flowing. I always think that I will not overeat on this salad, to leave space for all the meat that is coming afterward. But I can never stop. It’s simply gorgeous and tasty. And I love it !!!

  • Ingredient:

  • 450g or 1 lbs of boiled potatoes cubed

  • 450g or 1 lbs of boiled beets cubed

  • 450g or 1 lbs of shredded carrots (or boiled)

  • 450g or 1 lbs of steamed green beans (tips removed)

  • 1/2 of a small red onion chopped very thin

  • 1 Tbsp of parsley chopped very thin

  • Tuna and Rice Salad:

  • 350g or 2 Cups of cooked of cold Jasmin rice

  • 100g or 1/2 a can of tuna

  • 120g or 1/2 a cup of Mayonnaise

  • 50g or 3 Tbsp of sliced olives

  • 50g or 3 Tbsp of corn

  • Pinch of salt

  • Fresh cracked pepper

  • The juice of slice of lemon

  • Vinaigrette:

  • 2 Tbsp of Olive Oil

  • 1 Tbsp of Vegetable Oil

  • 1 Tbsp of Moroccan Vinegar (or regular vinegar)

  • 1/2 tsp of Sea Salt

  • 1/4 tsp of Black Pepper

  • Additional:

  • Assorted olives and lettuce leaves for decoration


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