Carrot Salad with Prunes

Sweet Moroccan spices scent this refreshing carrot and Prune salad, tossed with a tangy lemon juice dressing.

Servings: 6
Prep Time:
Cook Time:


  • 2 pounds thin carrots, peeled
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon hot paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspooon ground cumin
  • 1/4 teaspoon salt
  • 1 cup pitted Prunes (about 6 ounces)
  • 3 tablespoons chopped cilantro
  • 2 tablespoons toasted sesame seed


  1. Cut carrots into 1-inch pieces on diagonal. Drop carrots into boiling salted water. Cook 5 minutes after they return to the boil or until tender but not mushy. Drain.
  2. In large bowl, whisk together lemon juice, oil, paprika, cinnamon, cumin and salt. Add carrots, Prunes and cilantro. Mix together gently. Mound in serving bowl or on 6 individual plates; sprinkle with sesame seed.

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