Moroccan Carrot Salad

By: Katrina Butterworth
Moroccan Carrot Salad


  1. Grate the carrot and squeeze out any excess juice. Mix in the dates, toasted seeds (keeping a few aside to garnish), sultans or cranberries, parsley and mint.
  2. In a jar combine the lemon juice, olive oil, cumin and maple syrup. Season with sea salt and black pepper.
  3. Pour dressing over the salad and toss lightly, garnish with remaining toasted seeds.
  4. Serve with hummus, lamb, or lavash breads.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.