Today’s guest post is by Angela Billows, who has a lovely blog Provence Calling. I met Angela at Food Blogger Camp in January, and am looking forward to seeing her in Provence this June. She recently posted this Moroccan-inspired recipe for a raw carrot salad, which reminded me of our trip to Morocco. I happened to have all the ingredients on hand, so it’s perfectly in season in San Diego right now. And it was so delicious, I asked her permission to include it here. Enjoy!
|Interior courtyard, Riad al Rimal, Marrakech|
|Olive stand, Marrakech|
|Our first cups of mint tea|
This is a very Moorish salad that will last a couple of days. It’s best made 30 minutes to an hour before serving so the juice of the carrots mixes with the orange juice. See notes below for substitutions.
vegan, gluten-free, low-sodium, paleo, reduced-sugar diets