Moroccan Carrot and Orange Salad

Ingredients

• 4 medium Carrots
• 2 medium Oranges
• 1/4 cup Almonds
• 2 tablespoons Fresh mint
• 2 tablespoons Honey
• 2 tablespoons Lemon juice
• 1 tablespoon Olive oil
• 1/4 teaspoon Cinnamon

Instructions

1. 1Peel the 4 medium carrots and grate them using the large holes of a box grater. Place the grated carrots into a medium-sized bowl.
2. 2Prepare the 2 medium oranges by peeling them. Carefully segment the oranges over the bowl of grated carrots, allowing any juice to fall into the bowl. Set the orange segments aside.
3. 3Place the 1/4 cup almonds into a small, dry skillet. Toast them over medium heat (350°F / 175°C) for 3-5 minutes, or until they are lightly golden and smell fragrant. Remove from heat, let them cool slightly, then roughly chop them and add them to the bowl with the carrots.
4. 4In a separate small bowl, combine the 2 tablespoons of honey, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, and 1/4 teaspoon of cinnamon. Whisk these ingredients together until they are well combined to create the dressing.
5. 5Add the prepared orange segments to the bowl containing the carrots, almonds, and any accumulated orange juice. Pour the whisked dressing over the ingredients in the bowl.
6. 6Gently toss all the ingredients together in the bowl until everything is evenly coated with the dressing. This should take about 1-2 minutes.
7. 7Chop the 2 tablespoons of fresh mint. Sprinkle the chopped mint over the salad as a garnish just before serving.

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