This appetizer spread brings together several of Morocco’s classic small vegetable salads — shlada dyal khizzo (carrot salad) among them — the kind of colorful plate that opens a proper Moroccan meal. Each salad is simple on its own, but together they make for an impressive spread with surprisingly little effort.

A Sampler of Morocco’s Small Salads

These little dishes are typically served together rather than alone, meant for scooping with bread before the main course arrives. If you want to add even more to the spread, my zaalouk and taktouka both fit right in alongside these.

1. Carrot salad (shlada dyal khizzo)
   • Heat 3 Tbsp olive oil with 1 Tbsp crushed garlic on medium heat. Let the garlic take light color.
   • Add spices: 1 tsp sea salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika. Cook 5 min to bloom.
   • Stir in 37 g tomato paste (~2½ Tbsp). Cook 5 min, then turn off heat and let cool slightly.
   • In a bowl, combine 400 g boiled carrots (cooled) with 1 tsp harissa, 1 Tbsp parsley, 2 Tbsp vinegar. Add the warm spice mix.
   • Gently mix (don’t mash). Cover and rest 1 hour in the fridge for flavors to absorb.
   • Finish with a touch of parsley. Serve cold or room temp.
2. Potato salad with preserved lemon
   • Heat 3 Tbsp olive oil with 1 Tbsp crushed garlic on medium heat until fragrant.
   • Add ¼ tsp sea salt and ½ preserved lemon, roughly chopped. Cook 1 min.
   • Add spices: 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1 tsp turmeric. Stir to coat.
   • Add 500 g boiled potatoes (any type). Raise to medium-high and cook 15–20 min, stirring so nothing sticks.
   • Set aside to reach room temperature.
   • Garnish with parsley and the juice of ½ lemon. Adjust salt to taste.
3. Spinach with olives & preserved lemon
   • Warm 3 Tbsp olive oil over medium heat. Add 300 g baby spinach, cover, and cook 10 min.
   • Add 2 Tbsp parsley, 2 Tbsp cilantro, ½ preserved lemon (chopped), 1 Tbsp crushed garlic, ¼ tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika. Mix well.
   • Cover and cook 10 min more to soften and perfume the greens.
   • Stir in 14 chopped green olives. Cook uncovered until all water evaporates and the mixture looks glossy.
   • Serve cold or room temp. Garnish with sliced lemon and extra olives.