Carrot, Date and Feta Salad

Ingredients

• 2 tablespoons almonds toasted chopped
• 3 medium carrots 
• 2 tablespoons dates finely chopped
• 0.3 cup feta cheese crumbled
• 2 tablespoons cilantro leaves fresh roughly chopped
• 2 teaspoons honey 
• 1  juice of lime 
• 4 servings kosher salt 
• 1.5 tablespoons olive oil extra-virgin

Equipment

• bowl
• whisk
• peeler

Directions

1. Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes.
2. Drain and pat dry.
3. Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl.
4. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined.
5. Serve immediately, or let the salad marinate a bit before serving.