Fresh Carrot, Date & Pistachio Salad
Fresh, vibrant, and full of texture, this carrot salad brings together the natural sweetness of dates, the crunch of pistachios, and a creamy lemon-tahini dressing. It’s light, colorful, and comes together in just a few minutes, making it perfect as a side dish or a light lunch.
Ingredients
- 3 medium carrots, julienned
- 4 dates, chopped
- 1 tbsp chopped pistachios
- 1 tbsp fresh coriander, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp tahini
- 1 tsp honey
- 1 garlic clove, minced
- Pinch of salt
For garnishing
- Fresh mint leaves
Method
Wash and peel the carrots.
Using a julienne peeler or a sharp knife, cut the carrots into thin strips.
Add the carrots, chopped dates, and fresh coriander to a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, minced garlic, and a pinch of salt until smooth.
Pour the dressing over the salad and toss until everything is evenly coated.
Transfer to a serving plate.
Sprinkle with chopped pistachios and garnish with fresh mint leaves before serving.