Post by Julie @realfoodsource
Organic pure Moroccan argan oil is quite literally food for your body, both inside and out! The vast majority of argan oil on the market is cosmetic grade, edible grades of cold pressed oils are treated with greater care and hygiene maximising nutritional content. Our edible natural argan oil is wonderful for skin, hair and nails with over 80% skin nourishing fatty acids, antioxidants and anti-ageing Vitamin E and by adding it to dressings, dips and smoothies you get all the nutrition profile from this oil on the inside too, check it out here!
This simple dressing infuses the argan oil with lemon juice, though I am also keen to try other combinations that I have come across such as adding a little pomegranate molasses for a Moroccan influence. This salad lightly follows that Moroccan theme through the mix of chickpeas and dried apricots but change the ingredients as you prefer, the dressing will be delicious on any salad! Give it a go!
Recipe: Lemony argan salad dressing
- 5 dried apricots- soaked and chopped
- 2 large handfuls mixed leaves (I used spinach and rocket)
- 1 cup cooked chickpeas
- 1 large handful baby tomatoes - halved
- dressing: 2 tbs argan oil mixed with 2 tsps lemon juice
Soak the dried apricots in boiling water for five minutes whilst preparing the rest of the salad. Layer up the salad and add the chopped apricots last.
Mix the argan oil with the lemon juice and then drizzle over just before serving. For a spicier kick you could add a few chili flakes. Enjoy!