Moroccan Carrot Salad

Moroccan Carrot Salad

Take nutrient dense carrots to the next level!

Essential Pregnancy Nutrients:

Fiber: Carrot

Vitamin A: Carrot

Anti-Nausea: Lemon

Iron: Sunflower Seeds

Vitamin B6: Sunflower Seeds

Magnesium: Sunflower Seeds


Moroccan Carrot Salad


  • 1 cup orange juice
  • 1/4 cup olive oil
  • 1 pound carrots sliced lengthwise
  • Sea salt, to taste
  • 1 tbsp honey
  • Juice of lemon
  • 1/2 cup black olives, halved
  • 1 tsp ground cumin
  • 1 tbsp cilantro, chopped
  • 1 tbsp fresh mint, chopped
  • 1/3 cup sunflower seeds, toasted


Servings: 2-4

Prep Time: 15 minutes


1. Pour orange juice into a small saucepan. Cook over medium heat until reduced by half.

2. Add olive oil into a skillet over medium-high heat. Add carrots and cook 2 to 3 minutes. Cook carrots until barely tender. Salt to taste. Drain any excess oil and add carrots to a bowl. 

3. Add honey, lemon juice, olives, reduced orange juice, and cumin and toss together.

4. Before servings toss with herbs and sunflower seeds. Enjoy on its own or with rice.

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