Moroccan Vegetable Salad

The food website recently posted a bunch of recipes for “chunky, unusual summer salads”.  I found two of them were already very low FODMAP and needing only minimal modification.  I had this salad for supper last night and it was delicious! I’ve discussed preserved lemon before.  You can purchase it in international food markets or you can make your own.

For the dressing:

3 tablespoons freshly squeezed lemon juice (from about 1 1/2 medium lemons)
1 preserved lemon, rind only, finely chopped (about 5 teaspoons)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup garlic flavored oil

For the salad:

1 pound yellow squash (about 3 to 4 medium squash), medium dice
1 pound zucchini (about 3 to 4 medium zucchinis), medium dice
1 medium red bell pepper, cored, seeded, and medium dice
8 ounces seedless green grapes (about 1 1/2 cups), halved
1/4 cup toasted pine nuts or slivered almonds
1 tablespoon finely chopped fresh mint leaves
salt to taste

Combine all of the dressing ingredients and whisk or shake until thoroughly mixed.

Combine all of the salad ingredients and toss.  Coat with dressing and toss again.  Let sit for 15 minutes before serving.

Tip: To pack the salad for lunch, put UNdressed salad ingredients in a bowl  with a lid and pack the dressing separately.


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