Carrot Salad with Dates, Walnuts and Aleppo
Ingredients
- ¼ cup extra virgin olive oil
- 1 lemon, zest and juice
- 1 tbsp honey
- 1 small garlic clove grated
- 1 tsp sea salt
- ½ tsp Aleppo pepper or red chile flakes
- ¼ tsp freshly ground black pepper
- 8-10 medium heirloom carrots peeled, sliced lengthwise and cut into thin matchsticks
- ½ small red onion very thinly sliced
- 4-6 medjool dates pitted and chopped
- ½ cup raw walnuts roughly chopped
Instructions
- In a medium bowl, combine the olive oil, lemon zest, lemon juice, honey, garlic, salt and black pepper. Whisk and set aside.
- In a large bowl, combine the carrots, onion, dates and walnuts.
- Drizzle the dressing over the salad and toss to coat. Sprinkle with additional Aleppo pepper if desired. Recipe inspired by EdenEats from Eating Out Loud.