Alexandra's Kitchen · by Alexandra Stafford★ 4.8
Harissa Carrot Salad with Avocado
NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 11%
CARBS 35G25% OF CAL
12G FIBER0G ADDED0G INTRINSIC11G OTHER11G TOTAL SUGAR
FAT 47G76% OF CAL
6G SAT40G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant carrot salad with warm spices, harissa, and creamy avocado. Served warm or cold, it's aromatic, slightly spicy, and refreshing.
mainmoroccansalad⚙️ food processor🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
At a glance
PER SERVING · TIME 30M
CAL 28%·PRO 11%
CARBS 35G25% OF CAL
12G FIBER0G ADDED0G INTRINSIC11G OTHER11G TOTAL SUGAR
FAT 47G76% OF CAL
6G SAT40G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 593mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1157mg
- Calcium
- 100mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.