Warm Carrot Salad with Preserved Lemon and Mint

Sue L


This warm Mediterranean salad is lower in acid without the addition of extra lemon juice or vinegar.


★★★★★ 1 vote

10 Min
10 Min
Stove Top


  • 1 lb
    fresh baby carrots
  • 1/4
    preserved lemon, very thinly sliced
  • 2 Tbsp
    lemon-infused olive oil
  • 2 Tbsp
    fresh mint leaves, thinly sliced
  • 1/4 c
    crumbled feta cheese
  • ·
    salt and black pepper

How to Make Warm Carrot Salad with Preserved Lemon and Mint


  1. Peel carrots and roll cut.
  2. Saute carrots in olive oil with the preserved lemon until crisp-tender.
  3. Season with salt and pepper.
  4. Sprinkle with mint leaves and feta cheese.

Printable Recipe Card

About Warm Carrot Salad with Preserved Lemon and Mint

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mediterranean

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