Moroccan Salad — A Rainbow Bowl
Vibrant Moroccan salad with hard-boiled eggs, chickpeas, potatoes, beets, avocado, corn, cucumber & tomatoes. A rainbow bowl served with lemon and olive oil — high-protein, meal prep friendly, and inspired by 2.5 months living in Morocco!
Ingredients
- 1-2 large hard boiled eggs halved
- 2-3 small boiled potatoes diced
- ½ cup cooked chickpeas drained and rinsed
- ½ cup beets roasted or boiled and diced or sliced
- ½ cup cooked corn drained
- ½ cup cucumber sliced or diced
- ½ cup cherry tomatoes halved (or regular tomatoes, chopped)
- ½ cup carrots grated
- ½ small avocado sliced
- ¼ cup olives green or black, pitted or unpitted (about 6–8 olives)
- 2 tablespoons red onion thinly sliced
To dress:
- 1-2 tbsp olive oil
- 1-2 tbsp white vinegar red wine vinegar also works
- Squeeze of fresh lemon generous
- Salt and pepper to taste
To finish:
- Fresh cilantro roughly chopped
- Fresh mint optional (a small amount)
- Fresh parsley optional
Instructions
Batch Prep the Veggies
- Prepare beets, potatoes, and eggs on the weekend. Check the notes for prep instructions. Find my recipe for my tips for perfectly cooked hard boiled eggs here.
- Store separately in the fridge. Assemble to order throughout the week. Do not dress in advance.
Putting The Salad Together
- Arrange all ingredients on a plate in sections, working your way around the plate to create that rainbow effect — potatoes, chickpeas, beets, corn, cucumber, tomatoes, avocado, olives, red onion, and grated carrots.
- Place the halved eggs on top — at least one egg, sliced in half, is non-negotiable here.
- Drizzle generously with olive oil and white vinegar. Squeeze lemon over the whole plate.
- Season with salt and pepper. Scatter fresh cilantro (and mint and/or parsley if using) over the top.
- Serve immediately with crusty bread on the side for sopping up the juices.
Notes
These ingredient portions are for 1 salad. Multiple for however many people you want to feed.
