Lemon Salad

READY IN: 5mins
Recipe by Mrs B

This recipe is Moroccan in origin and makes a piquant, refreshing appetiser. For a touch of authenticity, serve several different Moroccan salads in small bowls at the beginning of a meal. I’m posting other salads for you to choose from. This recipe is borrowed from “The World of Spice” and is posted for Zaar World Tour 2005. NOTE: The original recipe calls (not very helpfully in my opinion) for ½ wine glass of olive oil. So, how much oil is that? As standard sizes of wine glass are either for 125ml or 250ml I’m going for the smaller, healthier option; which equates to about ¼ cup. Feel free to add more if olive oil if you wish.

Top Review by ksenko

I loved this, my hsuband thought the lemon bits were too much. The problem might have been too large chunks. Served with fish. Very Very easy

Ingredients Nutrition

Directions

  1. Peel the lemons and chop the flesh; mix with the rest of the ingredients.
  2. Garnish with chopped parsley and serve.

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