Moroccan Carrot Salad With Dates And Yogurt (Vegan-Friendly)
Ingredients
- 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 ⓘ
- Dressing ⓘ
- 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 ⓘ
Instructions
- Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
- Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
- Serve immediately or cover and chill.
- Garnish with a few sliced almonds and fresh mint leaves before serving.
- If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.
Nutrition & Diet Analysis (per serving)
683
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).