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

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.

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Nutrient	Quantity
Total fats	54.5 g
Energy	481.78 kCal
Fatty acids, total saturated 16:1 undifferentiated	0.327 g
Total lipid (fat)	54.5 g
Fatty acids, total saturated 16:0	3.5425 g
Choline, total	0.218 mg
Fatty acids, total saturated 18:0	0.9265 g
Fatty acids, total saturated 18:1 undifferentiated	37.823 g
Fatty acids, total saturated 18:2 undifferentiated	9.483 g
Fatty acids, total polyunsaturated	9.483 g
Phytosterols	144.97 mg
Vitamin K (phylloquinone)	3.815 g
Fatty acids, total saturated	4.469 g
Fatty acids, total monounsaturated	38.0955 g
Vitamin E (alpha-tocopherol)	21.364 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Honey	1 tablespoon	0	0	0
Carrot	6	0	0	0
Extra virgin olive oil	2 tablespoons	0	0	0
plain yogurt	0.25 cup	0	0	0
Almond	0.25 cup	481.78	0	54.5
mint	3 tablespoons	0	0	0
date	3	0	0	0
orange flower water	1 teaspoon	0	0	0
lettuce leaf	0	0	0	0
ra el hanout spice mix	1 teaspoon	0	0	0
lemon juice zest	1	0	0	0