Carrot Salad
Ingredients
The salad
-
1
pound
carrots, julienned
-
3
Medjool dates, pitted and diced
-
¼
cup
chopped pistachios
-
⅓
cup
finely chopped cilantro
-
¼
cup
mint leaves, optional
The dressing
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
tahini
-
1
tablespoon
honey
-
1
small clove
garlic, grated
-
¼
teaspoon
cumin
-
¼
teaspoon
sea salt
Instructions
- Place the julienned carrots in a large bowl and sprinkle the diced dates on top.
- In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, garlic, cumin, and salt to make the dressing.
- Drizzle the dressing over the carrots and toss to coat evenly.
- Add the pistachios and cilantro, and toss again.
- Sprinkle the mint leaves on top and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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