Carrot and Date Salad
There are so many wonderful recipes to create for Tu b’Shevat using the fruits and plants that grow in Israel. This is a sweet and healthy salad that uses shredded carrots, dates, almonds and pomegranates. If you’re feeling fancy, serve this colorful salad by making a mound with an ice cream scoop and topping it with an extra sprinkle of pomegranate seeds.
- 4 large carrots, shredded
- 6 deglet nour or medjool dates, chopped*
- ¼ cup chopped almonds
- ¼ cup pomegranate arils
- 2 tablespoons lime juice
- 1 tablespoon honey
- Pinch of salt (optional)
- Combine carrots, dates, almonds and pomegranate arils in a bowl. In a small bowl, whisk lime juice, honey and salt if desired. Add dressing and toss salad.
- *Note: If you coat the knife with canola or vegetable oil, the dates won’t stick as much and will be easier to chop.