Moroccan Carrot Salad with Dates and Almonds

Ingredients:

• 2 large carrots
• 1/2 cup dates, pitted and sliced
• 3 tbsp freshly squeezed lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 pinch ground cayenne
• 2 tbsp extra-virgin olive oil
• 1/4 cup slivered almonds, toasted

Directions:

Coarsely grate the carrots and put them in a bowl with the dates.

In a small bowl, whisk together the lemon juice, cumin, cinnamon, salt and cayenne. Gradually whisk in the oil.

Pour the dressing over the carrots and dates and toss to mix. Serve immediately, topped with the almonds, or cover and refrigerate for up to 4 days.