Recipe Jasmina Salad Restaurant Marrakesh Morocco Epcot

by Chef Abrache

Serves 4

2 fresh medium tomatoes

1 medium cucumber

1/3 cup onion, finely chopped

¼ bunch parsley, finely chopped

coriander, finely chopped

pinch ground cumin

salt and white pepper to taste

2 tbsp fresh lemon juice

2 tbsp salad oil

12 grilled boneless, skinless chicken breast (chicken is optional)


1. Mix all the ingredients except the tomatoes, cucumbers and chicken breasts.

2. Cut and dice the tomatoes into small cubes. Peel and seed the cucumber, then dice into approximate size of tomato cubes.

3. Place cubed tomatoes and cucumbers in a dish and spread the other mixed ingredients over them. Refrigerate for 1 hour or more before serving.

4. To serve, place a leaf of lettuce on a plate and arrange a serving of the salad. Place 3 grilled chicken breasts on top of salad for each serving.

Marinade and seasoning for chicken breast:

Season to taste with olive oil, salt, pepper, and garlic.