This is heavily influenced by salads we enjoyed during our recent trip to Morocco. But I don’t think this would be considered totally authentic as I substituted several ingredients out of necessity (made on the fly with whatever we had in the house). First, I cut the peel off of two pink grapefruits and three small oranges. Slice the citrus into discs and remove and discard the seeds. Lay the slices on a serving plate/platter. Add some sliced or whole olives, black preferable to green ones. Add some very thinly sliced red onions and place this plate in the fridge to chill for at least half an hour before serving.
Meanwhile, roast some almonds and chop them up. Make a dressing of freshly squeezed orange juice (I used half of the oranges mentioned above, a couple of small limes, salt and a dash of paprika. Add some argan oil (use olive as a substitute) and drizzle this all over the salad a couple of minutes before serving. Add some chopped flat leaf parsley or coriander as a garnish. Sprinkle the chopped nuts on top. Incredibly easy to make, and the results are a very refreshing and colorful salad. Good argan oil is very noticeable in these cold salads, as it has a nuttier aroma and taste than a newly pressed olive oil. The salad would go well with grilled meats or seafood, or with heavier meat tagines. Spectacular visuals, refreshing flavors.