Raw Moroccan Red Salad

by Diane Lofshult on May 18, 2010

Food for Thought

Who wants to cook on a sultry summer night? For those of you who did not raise your hands, here is a quick salad that will draw applause from vegans and meat eaters alike.

2 tablespoons (tbs) olive oil

1/2 cup freshly squeezed lemon juice

1/2 teaspoon (tsp) sea salt

1/2 tsp freshly ground pepper

1 tbs minced garlic

4 cups seeded and diced tomatoes

1 cup finely diced red onion

1/2 bunch radishes, sliced into half moons

11/4 pounds beets, peeled and shredded

1/2 bunch Italian flat-leaf parsley, chopped

1/2 bunch cilantro, chopped

Place olive oil, lemon juice, sea salt and pepper in bowl. Stir in garlic, tomatoes, red onions, radishes and beets. Mix well, then add parsley and cilantro. Toss again, and chill for 30 minutes or longer before serving. Makes 6 servings.

Per serving: 125 calories; 5 grams (g) fat; 3 g protein; 19 g carbs; 5 g fiber; 0 milligrams (mg) cholesterol; 249 mg sodium.

Source: The Ocean Beach People’s Organic Food Market in Southern California.

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at lofshult@roadrunner.com.