Tossed Salad with Harissa Dressing

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

3.50 from 2 votes

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

Cook Time0

Total Time15

Course: Salad

Cuisine: Tunisian

Keyword: Easy, low carb, paleo, vegan, vegetarian, whole30

Servings: as a side

Calories: 186kcal

Author: Anastasia Papapetros

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