Name: Moroccan salad
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 25 g Spinach; 1 Tbsp Fresh coriander; 1⁄4 piece Cauliflower; 1 1⁄2 Tbsp Olive oil; 15 g Pistachio nuts; 1⁄2 piece Grapefruit; 25 g Medjool dates

Nuts

Fruit

Citrus

Marinka Bil

Food processor

Lunch

Snack

Side dish

Appetizer

Paleo

Vegetarian

Sirtfood

Moroccan salad

Wash the cauliflower and cut into florets. Use a food processor with a grater to grate the cauliflower florets into rice-sized grains. The cauliflower florets can also be ground in a blender to "rice".

Peel 1 grapefruit and separate the flesh from the white membranes.

Remove the seeds from the dates and then cut them into pieces.

Mix the cauliflower rice with the flesh of the grapefruit, spinach, dates, pistachios and coriander.

Squeeze the other grapefruit over a bowl and mix with olive oil, pepper and salt to make a dressing.

Pour the dressing over the salad and serve immediately.

Moroccan salad

Moroccan salad

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Macros(per serving)

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