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.
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Tunisian
Keyword: Easy, low carb, paleo, vegan, vegetarian, whole30
Servings: 6 as a side
Calories: 186kcal
Salad Spinner
Mandoline or V-Slicer
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)
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.
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