Moroccan-Inspired Grated Carrot Salad

One Year: Aromatic Basmati Rice with Currants and Almonds
Two Years: Salty Brown Butter Double Chocolate Chip Cookies
Three Years: Garlicky Guacamole with Red Bell Pepper

Moroccan-Inspired Grated Carrot Salad
Makes 4-6 Servings

Morrocan-Spiced Yogurt Dressing:
2 tbsp plain greek yogurt
2 tbsp olive oil
1 scallion, thinly sliced
1 1/4 tsp ground cumin
1/4 tsp cayenne
pinch of cinnamon
1 tsp lime zest
juice of one lime
sea salt, to taste

Carrot Salad:
1 lb (16 oz) carrots, peeled and grated
1 green apple, peeled and grated
1/4 cup red onion, thinly sliced
1/2 cup green bell pepper, diced
1/2 cup pomegranate arils
3 scallions, thinly sliced
2 tbsp hemp hearts
sea salt, to taste

Toppings:
pomegranate arils, scallions, toasted cumin seeds, mixed greens

Dressing: Combine ingredients in a small bowl and whisk to combine. Season to taste with sea salt. Set aside.

Salad: In a large bowl, combine carrots, apple, red onion, bell pepper, pomegranate arils, scallions, and hemp hearts. Coat in yogurt dressing, tossing to combine. Season the mixture to taste with additional sea salt, if necessary.

To Serve: Salad can be eaten as is, but it can also be topped with additional pomegranate arils, scallions, and/or toasted cumin seeds, or served atop a bed of mixed greens.