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Lemon Salad

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“This recipe is Moroccan in origin and makes a piquant, refreshing appetiser. For a touch of authenticity, serve several different Moroccan salads in small bowls at the beginning of a meal. I’m posting other salads for you to choose from. This recipe is borrowed from “The World of Spice” and is posted for Zaar World Tour 2005. NOTE: The original recipe calls (not very helpfully in my opinion) for ½ wine glass of olive oil. So, how much oil is that? As standard sizes of wine glass are either for 125ml or 250ml I’m going for the smaller, healthier option; which equates to about ¼ cup. Feel free to add more if olive oil if you wish.”
READY IN:
5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the lemons and chop the flesh; mix with the rest of the ingredients.
  2. Garnish with chopped parsley and serve.

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