Moroccan-Inspired Broccoli Salad

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Moroccan-Inspired Broccoli Salad |

Before I went Paleo, pretty much the only way you could get me to eat broccoli was to drench it in ranch dressing or cheese. But “getting healthy” opened my eyes to a whole new world of vegetable dishes. And I do mean world.

What’s kept me going on the autoimmune protocol for the past few years has been my passion for adapting ethnic dishes from all over the globe – or better yet, finding ones that don’t need to be adapted! – to keep things interesting. This particular broccoli salad, served raw and cold, is an adaptation of a Moroccan recipe using tomatoes, peppers, and cream. My version adds carrots and coconut and gets just a hint of heat from ginger.

Moroccan-Inspired Broccoli Salad |
5.0 from 1 reviews
Moroccan-Inspired Broccoli Salad
Prep time
Total time
Serves: 2 servings
  • 1 small head of broccoli, chopped
  • ½ cup carrots, shredded
  • ⅓ cup coconut cream
  • 2 tbsp chopped green onion
  • ½ tbsp apple cider vinegar
  • ½ tbsp extra virgin olive oil
  • ¾ tsp ground ginger
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp sea salt
  1. Combine all ingredients in a large bowl and refrigerate at least 30 minutes to let the flavors meld before serving.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


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