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, dates, and mandarin oranges will be a welcome change.
Vegan, High-fiber, Lactose-free
INGREDIENTS | SERVES 4–6
- ⅓ cup tahini
- 1 tablespoon olive oil
- 2 tablespoons agave nectar (or 2 teaspoons sugar)
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- 4 large carrots, grated
- ½ cup chopped dates
- 3 satsuma or mandarin oranges, sectioned
- ⅓ cup coconut flakes (optional)
In a small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, and salt.
Place grated carrots in a large bowl and toss well with tahini mixture. Add dates, oranges, and coconut flakes and combine well.
Allow to sit for at least 1 hour before serving, to soften carrots and raisins. Toss again before serving.
PER SERVING Calories: 307 | Fat: 15 g | Protein: 5 g | Sodium: 220 mg | Carbohydrates: 57 g | Fiber: 7 g