Moroccan Carrot Salad With Dates And Yogurt (vegan-friendly)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 6 -8 carrots, grated (i used standard orange, indigo and yellow carrots)
• 1/4 cup sliced almonds, toasted (walnuts, pistachios, pine nuts, hazelnuts are good substitutes)
• 3 large dates, chopped small (i used a combo of medjool and deglet noor dates)
• lettuce leaf
• 1 lemon, juice and zest of
• 1 -2 tablespoon honey (local honey is best! i had to warm the honey a little to make it easier to whisk.)
• 2 tablespoons extra virgin olive oil
• 1 -2 teaspoon orange flower water, to taste
• 1 teaspoon ras el hanout spice mix
• 1/4 cup greek style plain yogurt
• 3 -4 tablespoons fresh mint, minced (save a few leaves for garnish)

Recipe

• 1 grate the carrots and place them in a bowl. stir in most of the almonds (save a few for garnish) and the dates.
• 2 whisk together the dressing. taste and correct seasonings, add more lemon juice or yogurt if necessary. pour the dressing over the carrot mixture; stir.
• 3 serve immediately or cover and chill.
• 4 garnish with a few sliced almonds and fresh mint leaves before serving.
• 5 if desired, the carrot salad can be served over a bed of lettuce. i served it over butter lettuce.