Moroccan Salad

Moroccan Salad

This is a versatile and hearty salad that makes a great addition to a potluck, as the filling in kale wraps, or as a stand-alone dish. Full of Moroccan spices and flavor, the dressing for this salad includes turmeric and ginger, as well as tahini (made from sesame seeds). Let your senses be carried away by the flavors, and your body will thank you for the nutritious feast!


  • ½ cup dried apricot and golden raisins
  • 1 cup warm water
  • ⅓ -1 cup room-temperature water
  • 3 Tbsp Vega® Antioxidant Omega Oil Blend
  • 2½ Tbsp apple cider vinegar
  • ½ cup tahini
  • 1 cup minced parsley
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • ½ tsp cumin powder
  • ½ tsp garlic powder
  • ½ tsp cinnamon powder
  • Pinch of nutmeg
  • 3 cups raw zucchini, diced
  • 3 cups cooked whole grains (choose from quinoa, barley, wild rice or wheat berries)
  • 1 cup of prepared dressing
  • 1 cup minced parsley


  • Soften the dried fruit for at least 30 minutes in the warm water (strain off the water when ready).

  • Dice the zucchini and mince the parsley, and add to a large mixing bowl with cooked grains.

  • For dressing, combine in a high power blender or food processor: 1/3 cup room temperature water, soaked dried fruit, Vega® Omega Oil Blend, vinegar, tahini, and spices. Blend until the texture is a smooth consistency. Add up to 2/3 cup remaining warm water if necessary to achieve desired consistency. Tip: The dressing will be thick, almost like a paste. This will help bind the grains and support the hearty texture of this salad. You can save leftover dressing for a crudité dip.

  • Combine dressing and salad.

  • Garnish with additional fresh parsley before serving.

  • Keeps well in the fridge for 3-4 days.