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A bowl of Moroccan Carrot Salad.

Harissa Carrot Salad with Avocado

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4.8 from 11 reviews

Description

Adapted from a harissa carrot salad recipe from Smitten Kitchen.

I’ve been making this with homemade harissa, which varies in spiciness every time I make it depending on the heat of the chilies. Typically, it is less spicy than store-bought brands, which is why I can use as much as 1/4 cup in this recipe. You may only need a teaspoon or less depending on the harissa you are using. Feel free to use whatever prepared harissa you like, though I highly recommend making it from scratch. It is so good and relatively easy. Watch a harissa how-to on Instagram stories. Also watch a harissa-carrot salad how-to in Stories.

Use whatever herbs you like best. The original recipe calls for mint, which would be delicious. A combination of herbs would be nice, too. The original recipe calls for feta, which would be delicious. I’ve also served it atop a smear of yogurt sauce as in this roasted cauliflower with skhug recipe.

Ingredients

  • 3/4 lb. carrots, scrubbed, root ends trimmed, but unpeeled
  • 1 teaspoon cumin seeds
  • 2 cloves of garlic, minced
  • harissa to taste, I use about 1/4 cup of homemade harissa, but I suggest starting with a teaspoon if using store-bought, see notes
  • 1/2 teaspoon sugar
  • ½ teaspoon kosher salt
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice (from about 1 lemon)
  • ½ cup finely chopped flat leaf parsley or cilantro or a mix of the two
  • 1 avocado, halved and thinly sliced

Instructions

  1. Send the carrots down the chute of your food processor with the shredder attachment in place. Transfer shredded carrots to a large bowl. Alternatively, coarsely grate with a box grater.
  2. In a small saucepan, toast the cumin seeds over medium heat until they begin to darken and smell fragrant. Add the garlic, harissa, sugar, salt, and olive oil, and bring to a sizzle. Cook until fragrant, about one to two minutes. Remove pan from the heat and add the lemon juice.
  3. Pour the dressing over the carrots and mix. Add the herbs and mix again. Add the avocado, if using, and toss again. Serve immediately or let stand for an hour or so before serving. Note: If you would like to make this ahead of time, hold the avocado until just before serving. 
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Toss
  • Cuisine: Moroccan

Find it online: https://alexandracooks.com/2018/05/22/moroccan-carrot-salad-with-harissa-and-avocado/