Bring the vibrant flavors of Morocco to your table with this fresh and simple Moroccan Garden Salad! Bursting with colorful vegetables, herbs, and a touch of traditional Moroccan seasoning, this salad is a refreshing side dish or a light, healthy meal. Easy to prepare, it’s a fantastic way to enjoy a nutritious, flavorful salad with an authentic North African twist. 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 gets 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!!!
Set up & chill
Do a quick mise en place: prep everything ahead and keep ingredients cold or room temp.
This salad is an appetizer—bright, colorful, and fiber-friendly before the meat feast.
Cook the bases
Potatoes: 450 g / 1 lb cubed, boiled in salted water, cooled.
Beets: 450 g / 1 lb cubed, boiled in salted water, cooled.
Carrots: 450 g / 1 lb shredded (or boiled & cooled).
Green beans: 450 g / 1 lb, tips removed, steamed soft, cooled.
Rice: 350 g / ~2 cups jasmine or parboiled, cooked & cold.
Tuna mix (for the rice center)
Combine: cold rice, 100 g tuna (½ can, in oil, not water), 3 Tbsp corn (15 g), 3 Tbsp sliced green olives (15 g).
Season: lemon juice, pinch salt, fresh black pepper.
Bind: 120 g / ½ cup mayonnaise (add more if you like it richer).
Pack tightly into a small bowl/mold; cover & chill.
Make the quick vinaigrette
Dissolve: ½ tsp salt in 1 Tbsp vinegar (Moroccan if possible; regular works).
Whisk in: 1 Tbsp vegetable oil + 2 Tbsp olive oil.
Finish: ¼ tsp black pepper, then shake hard to emulsify.
Tip: Small batches taste better—mix more only if needed.
Dress the potatoes
Mix: potatoes + a big pinch red onion (from below) + ½ Tbsp parsley.
Add: about ⅔ of the vinaigrette, toss, taste, and adjust.
Hold at room temp until plating.
Dress the beets
Toss: beets with a little vinaigrette.
Taste & adjust—you want bright acidity to balance sweetness.
Dress carrots & green beans
Toss each separately with just vinaigrette.
Keep them clean and bright—no mayo here.
Prep finishing bits
Red onion: ½ small, thinly chopped.
Parsley: 1 Tbsp, finely chopped.
Decor: mixed olives (go big with those “tomato-sized” Greek ones) and lemon wedges/slices.
Plate the platter
Base: arrange 14–15 romaine leaves on a large tray/plate (they’re tasty soaked with vinaigrette).
Center: unmold the tuna–rice in the middle.
Around: place potatoes, beets, carrots, green beans in tidy mounds.
Two sides rule: mirror the layout on both sides of the platter so everyone can reach (traditional Moroccan table style).
Finish & serve
Scatter: remaining red onion and parsley where it makes sense (especially over potatoes).
Decorate: with olives and a lemon slice or wedges.
Serve cold/room temp. Tell guests: pace yourselves—more food is coming.
Tuna: oil-packed = flavor. If using water-packed, add extra olive oil.
Mayo level: scale up/down; or swap part of it with Greek yogurt + a touch of olive oil.
Vinegar: wine vinegar, apple cider, or mild white; avoid balsamic here.
Make-ahead: cook/ cool veg + rice a day before; dress right before plating.
Extras: add peas, roasted peppers, or pickled turnips if you want more color/mezzé vibes.
