Carrot and Date Salad

If you’re used to carrot and raisin salads with pineapples that are drowning in mayonnaise, this lighter version with tahini and dates will be a welcome change.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 6


  • 1⁄3 cup tahini
  • 1 Tbsp. olive oil
  • 2 Tbsp. agave nectar
  • 3 Tbsp. lemon juice
  • 1⁄4 tsp. salt
  • 4 large carrots, peeled and cut into matchsticks
  • 1⁄2 cup chopped dates
  • 1 Tbsp. chopped chives


  • In a small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, and salt.
  • Place carrots in a large bowl and toss well with tahini mixture. Add dates and combine well.
  • Allow to sit for at least 1 hour before serving. Toss again before serving. Garnish with chives.