Moroccan Inspired Cucumber Salad: fast and fresh
This Moroccan Inspired Cucumber Salad was inspired out of necessity, but I think I’ll be making it way more often now. It is so fresh and delicious. This will be the perfect last minute dinner side dish, healthy lunch salad to go with a sandwich or wrap, or in larger quantities for a small gathering of friends.
For dinner this particular night, I made Moroccan seasoned chicken using a spice blend I found a recipe for. While that was cooking, I browsed online looking for some side dishes to accompany the heavily seasoned chicken.
Usually my go to is my favorite Greek Cucumber Salad but we were without tomatoes or red onion, so I needed something new. This is one of those times I will say I was glad I was out of something.
I remembered watching Mark Wiens on his trip to Morocco. Be sure to check out his channel if you love food.
I especially encourage you to watch this video below.
Within a portion of this video, I spotted a cucumber salad. We happened to have a cucumber in the fridge, the perfect light and fresh addition to this hearty meal.
- 1 cucumber
- Juice from 1/2 of a lemon
- Olive oil equal to lemon juice amount
I peeled stripes into the cucumber for aesthetics and sliced it, then quartered those slices. Leave all the skin on, take it all off, whatever you prefer.
Then juice half of a lemon, and pour an equal amount of olive oil in with the lemon juice. Then add your parsley and mix with a fork. Pour over cucumbers and refrigerate for 20 minutes or so before serving.
The lemon and the parsley came through so beautifully. I’ll be remembering this when we need a little something extra to accompany another meal in the future. This is a perfect salad to add to a heavier or spicier dish.
Moroccan inspired cucumber salad recipe:
Moroccan Inspired Cucumber Salad
- 1 Cucumber peeled to your liking, sliced, and quartered
- ½ Lemon just th ejuice
- Olive Oil same amount as the lemon juice
- ½ tbsp Dried Parsley double if using chopped, fresh parsley
- Peel cucumber to your liking, all of the skin, or leave some for stripes. Then slice.
- Juice the 1/2 lemon and pour the same amount of olive oil into a small dish, mix. Pour over the cucumbers.
- Garnish with Parsley.
- Chill for at least 20 minutes and serve.
That’s it! Simple and quick. Let us know what you think in the comments! And if you make it, be sure to tag us on social media!