Moroccan Carrot & California Prune Salad

I’m sharing with you a gorgeous carrot salad today, with a Moroccan twist. It has a fair few herbs and spices but most of which you probably already have in at home. It is perfect to whip up as a tasty side dish for any seasonal parties that you have coming up.

Let me know what you think to it!


Moroccan Carrot & Prune Salad

Total Time: 20 minutes

Yield: serves 6

196 calories per serving


  • 2 pounds thin carrots, peeled
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1 cup pitted California Prunes
  • 3 tbsp chopped cilantro (coriander)
  • 2 tbsp sesame seeds


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

To learn more about California Prunes and to obtain additional recipes, visit

Rebecca x

BlogLovin’ | Facebook | Twitter | Instagram

Recipe provided by California Prunes UK.


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge