Fresh Carrot, Feta, and Black Olive Salad

Ngoc Minh Ngo

This cooling side dish is our interpretation of shlata chizo, a classic Moroccan salad. Prep Time: 20 minutes.

Yield: Makes 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 79%
  • Protein: 4g
  • Fat: 22g
  • Saturated fat: 5.7g
  • Carbohydrate: 11g
  • Fiber: 2.7g
  • Sodium: 580mg
  • Cholesterol: 20mg


  • 5 large carrots, coarsely grated
  • 1/2 cup cilantro leaves, chopped
  • 1 cup crumbled feta
  • 3/4 cup pitted black olives (such as kalamata)
  • 1/4 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons toasted cumin seeds


  1. 1. In a medium bowl, toss together the grated carrots, cilantro, feta, and olives.
  2. 2. Pour the lemon juice into a small bowl; slowly drizzle in olive oil, whisking to blend.
  3. 3. Pour dressing over carrot mixture, toss to combine, and sprinkle with toasted cumin seeds.
  4. Note: Nutritional analysis is per serving.
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