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Moroccan vegetable salad
Moroccan vegetable salad

Moroccan vegetable salad

Portions 4
Preparation Time
Cooking Time


1 bag of Arctic Gardens Californian blend

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) lemon juice

2 cloves garlic, minced

½ tsp (2 ml) ground cumin

½ cup (125 ml) freshly chopped cilantro

Salt and ground black pepper


  1. In a large pot, bring salted water to a boil and cook vegetables for 3 to 4 minutes.
  2. Drain in a colander and rinse under cold water. Drain well.
  3. In a large bowl, mix together the remaining ingredients. Add the cooked and cooled vegetables. Season to taste.
  4. Serve as a side dish to meal or fish.



Nutrition Facts (per serving):

Calories: 125

Protein:  3 g

Fat:    7 g

Carbohydrate:  13 g

Fibre:   4 g

Sodium: 85 mg

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