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salsa marocaine

Moroccan Salsa

Recipe in collaboration with Esther Samson 

Preparation time: 10-15 minutes

Yield: 4 servings


Here's a fresh recipe that works well—even in winter, thanks to greenhouse cucumbers and seasonal pomegranates. Crunchy, juicy and full of vitamins, this salsa makes tomato salsa pale in comparison.

We love it all the time, whether with nachos or pita chips, as a sandwich topping or as a side dish for a fish fillet or chicken breast! 


INGRÉDIENTS 1 concombre anglais, coupé en dés

  • 1 English cucumber, diced
  • 250 ml (1 cup) pomegranate arils
  • 1 apple, diced
  • 1/2 red onion, finely chopped
  • 180 ml (3/4 cup) crumbled Feta cheese 
  • A few fresh mint leaves, finely chopped 
  • A few leaves of fresh parsley, finely chopped 
  • 30 mL (2 tbsp.) Maison Orphée's Dijon mustard 
  • 30 ml (2 tbsp.) maple syrup 
  • The juice of half a lemon 
  • 60 ml (1/4 cup) Maison Orphée's unrefined sunflower oil 
  • Salt and freshly ground pepper
salsa marocaine


  1. In a bowl, combine cucumbers, pomegranate arils, apple pieces, onions, mint, parsley and Feta cheese.  

  2. Combine Dijon mustard, maple syrup, lemon juice, and virgin sunflower oil in a separate bowl. 

  3. Add dressing to salad and toss well. Add salt and pepper to taste.  


Crédits photo : Pub Photo

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