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Home » Summer Salads

Tossed Salad with Harissa Dressing

Made by Anastasia Papapetros - Serves 6 Filed Under: Low Carb Salads, Quick Salad Recipes, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Summer Salads, Vegan Salads, Vegetable Salad

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Our simple Tossed Salad takes a trip to Tunisia with the addition of our zingy Harissa dressing. A great salad to serve with A warming tagine or a family BBQ.

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Tossed salad in a white bowl and red servers with the harissa dressing in a jug on the side.

The Harissa dressing for this tossed salad came about because I was curious to see how Harissa would work in a salad and created this recipe to see how it works – try it and see for yourself.

Harissa is a Tunisian blend of chillies and spices and it is one of my family's favourite spice pastes. We use it a lot on barbecued lamb cutlets with mint and lemon as well as on roasted meats and vegetables – sensational! Try our version of Harissa Paste!

In This Post:
 [hide]
  1. You Will Need
  2. How to Make It
  3.  Some Serving Suggestions  🍽
  4. Tips and Questions
  5. Try Some More of Our Tossed Salads
  6. Recipe Card

You Will Need

Labelled ingredients needed to make a tossed salad with harissa.

How to Make It

Step 1 - Prep Your Vegetables

Rinse your salad leaves under cold running water, then either pat dry with a clean kitchen towel or spin in a salad spinner to remove excess water.

Salad leaves being spun dry in a salad spinner.

Wash, peel and trim your cucumber and carrots then cut into rounds.

A04-CUTTING-PEELED--CUCUMBERS-INTO-ROUNDS04-SLICING-CARROTS-ON-MANDOLINE

For the carrots slice them thinly using a mandoline/v-slicer and for your cucumber into thick rounds, approximately 1cm (½ inch) thick.

Thinly slicing carrots into rounds using a mandoline slicer on a wooding board.

Rinse your mini Roma tomatoes, pat dry then cut them in half.

A close-up of a mini Roma tomatoes being cut with a knife on a wooden board.

Wash and peel your avocado then cut into large cubes.

Two diced avocado halves sitting face down on a wooden board.

Step 2 - Make the Harissa Dressing

Add your oil, lemon juice and Harissa to your taste – anywhere from ½ teaspoon for very mild to 2 teaspoons for extra hot. Season with some salt and pepper then shake until emulsified.

Harissa vinaigrette in a glass jar.

Step 3 - Assemble the Salad

In a large mixing bowl add all your prepared vegetables and sunflower seeds.

Prepared tossed salad ingredients in a white bowl.

If you are serving the salad immediately pour over the dressing, season with some sea salt and cracked black pepper and toss until everything is well coated with the dressing.

Tossed salad and Harissa dressing in a white bowl being mixed with tongs.

I was taking this salad to a friend’s BBQ so I served the dressing on the side and then simply added it to the salad and tossed it at the last minute.

Tossed salad in a white bowl and red servers with the harissa dressing in a jug on the side.

 Some Serving Suggestions  🍽

Tossed salad is good with just about everything, I made this one to take to a friend’s BBQ and added the Harissa dressing at the last minute. If you would like to try some more Tunisian recipes…

  • Tunisian tagine
  • Chicken meatballs with preserved lemons
  • Tunisian lamb shanks
  • Tunisian couscous

This salad is also great with...

  • Kebabs or souvlaki
  • Shawarma
  • Lamb kofta

Tips and Questions

What Makes a Tossed Salad?

  • A tossed salad is flavoursome and made by tossing salad greens and vegetables in a dressing or a vinaigrette. It will usually contain lettuce, tomato and cucumbers.
  • In our version, we have also included thinly sliced crisp carrots, some crunchy sunflower seeds, and creamy avocado and dressed it with a zingy Harissa vinaigrette.
  • It is easy to put together it is just a case of washing and cutting your vegetables, shaking your dressing ingredients in a jar then tossing everything together.

Can I Make It Less Spicy?

  • You can easily adjust the heat for your dressing by adding more Harissa or using less.

Can I Make the Salad Ahead of Time?

Prepare the salad ingredients in advance, but toss them with the harissa vinaigrette just before serving to maintain freshness and texture.

How Do I Store the Leftover Salad?

  • This is really a make it and eat it now salad as the lettuce will go limp.
  • If you discard the lettuce and store the remaining ingredients in an air-tight container in the fridge, then you could add some fresh greens and toss to eat the the following day.

Try Some More of Our Tossed Salads

RAINBOW MIXED SALAD

RAINBOW MIXED SALAD

KETO GREEK SALAD IN A BLUE BOWL WITH SPOONS AND TOMATOES ON THE SIDE

KETO GREEK SALAD

LITTLE GEM LETTUCE SALAD WITH AVOCADO - LANDSCAPE

LITTLE GEM LETTUCE

Recipe Card

Tossed salad in a white bowl and red servers with the harissa dressing in a jug on the side.

Tossed Salad with Harissa Dressing

Our simple tossed salad takes a trip to Tunisia with the addition of our zingy Harissa dressing. A great salad to serve with warming tagine or a family BBQ.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 15 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Tunisian
Keyword: Easy, low carb, paleo, vegan, vegetarian, whole30
Servings: 6 as a side
Calories: 186kcal
Author: Anastasia Papapetros
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Equipment
  • Salad Spinner
  • Mandoline or V-Slicer
Ingredients
For the salad...
  • 90 grams mixed salad leaves (approximately 3 cups)
  • 1 carrot (approximately 120 grams)
  • 1 medium cucumber (approximately 120 grams)
  • 300 grams mini Roma tomatoes (1 large punnet)
  • 1 large avocado (approximately 200 grams)
  • 2 tbsps Coriander (cilantro) leaves (roughly chopped)
  • ¼ cup sunflower seeds
For the Harissa dressing...
  • ¼ cup olive oil
  • 3 tbsps lemon juice
  • 1 tsps Harissa paste (make it ½ teaspoon for mild or 2 tsps for hot)
Metric - Imperial
Instructions
  • Wash and dry your salad leaves, then wash your mini Roma tomatoes, pat dry and cut them in half lengthwise.
  • Wash trim and peel your carrots and cucumber then cut them rounds (thin for the carrots and thick for the cucumbers).
  • Add all ingredients for the dressing in a glass jar, season and shake until emulsified.
  • Place all your prepared vegetables in a large mixing bowl, add the chopped coriander and sunflower seeds, pour over the dressing, season and toss until everything is well coated with the dressing.
  • Arrange in a salad bowl and serve immediately.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 186kcal | Carbohydrates: 9g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 428mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2195IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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