Ingredient

• 1 pound carrots, julienned
• 3 Medjool dates, pitted and diced
• ¼ cup chopped pistachios
• ⅓ cup finely chopped cilantro
• ¼ cup mint leaves, optional
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini
• 1 tablespoon honey
• 1 small garlic clove, grated
• ¼ teaspoon cumin
• ¼ teaspoon sea salt

Direction

1. Place the julienned carrots in a large bowl and sprinkle the dates on top.
2. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, garlic, cumin, and salt.
3. Drizzle the dressing over the carrots and toss to coat. Sprinkle on the pistachios and cilantro and toss again. Sprinkle the mint leaves and serve.