Moroccan-Spiced Smoked Trout Salad in a Jar

To learn more, read "Twist and Trout" in our National edition. 

Recipe from the Tasting Table Test Kitchen

Moroccan-Spiced Smoked Trout Salad In A Jar
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Our Moroccan-spiced salad is a one-jar wonder. Read more!
Prep Time
10
minutes
Cook Time
5
minutes
Servings
1
serving
Total time: 15 minutes
Ingredients
  • Dressing
  • 2 teaspoons olive oil
  • ½ medium shallot, minced,
  • 2 tablespoons
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground turmeric
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons
  • 2 percent Greek yogurt
  • 1 teaspoon honey
  • 1 tablespoon water
  • ½ teaspoon sea salt
  • Salad
  • ½ cup cooked red quinoa
  • 2 dried apricots, chopped
  • ¾ cup roughly chopped kale
  • ⅓ cup canned chickpeas, drained
  • 3 ounces of smoked trout (or albacore tuna)
  • 2 teaspoons pistachios, chopped
Directions
  1. Make the dressing: Heat the olive oil in a small pan over medium-low heat. Sauté the shallot, ginger, turmeric and cinnamon until golden brown, about 7 minutes. Add salt to season. Set aside to cool. Once cooled, in a food processor, blend the cooked ingredients with the yogurt, honey and water until combined.
  2. Make the salad: In a Mason jar, begin to layer the salad starting with the quinoa, then dried apricots, followed by the kale, chickpeas and trout. Pour the dressing evenly on top. Sprinkle with pistachios. Shake to serve.
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