Yasmine's Favourite Salad Recipe with Argan Oil
For most of you who don't know, I LOVE to cook and pair flavors together. One of my favourite things to make is salad with cold-pressed argan oil, which is not only an amazing skin ingredient, but it's also a delicious oil that is rich in Omega 3s, vitamin E, and antioxidants. In Morocco, my home country, argan oil is eaten with bread, couscous, salads, and more. It lives up to the nickname of "healing liquid gold from Morocco".
Below is my favourite way to incorporate argan oil in a salad:
Ingredients (for four servings):
- Sea salt
- Freshly ground pepper
- 1/3 cup argan oil
- 1/2 cup roasted pumpkin seeds
- 1/4 cup pistachio, coarsely chopped
- 1/4 cup dates, chopped
- 6 medium beets, cooked and quartered
- 3 ounces soft fresh goat cheese, coarsely crumbled
Toss the arugula, quartered beets, pumpkin seeds, pistachio, and dates in a large bowl with argan oil to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the goat cheese and serve.