Moroccan Carrot Salad With Dates And Yogurt (Vegan-Friendly)

• 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
• 1/4 cup greek style plain yogurt
• 3 -4 tablespoons of fresh mint, minced (save a few leaves for garnish)

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.

carrots, almonds, dates, dressing, lemon, honey, extra virgin olive oil, orange flower water, hanout spice mix, greek style plain yogurt

Taken from www.food.com/recipe/moroccan-carrot-salad-with-dates-and-yogurt-vegan-friendly-480925 (may not work)