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
- ⅓ cup tahini
- 1 Tbsp. olive oil
- 2 Tbsp. agave nectar
- 3 Tbsp. lemon juice
- ¼ tsp. salt
- 4 large carrots, peeled and cut into matchsticks
- ½ 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.