Recipe information
Yield
4 to 6 Servings
Ingredients
2
tablespoons fresh lemon juice
1
teaspoon honey
3
tablespoons extra-virgin olive oil
3
/4 cup plain whole-milk yogurt (preferably Greek-style)
3
cups coarsely grated peeled carrots (about 15 ounces)
1
/4 cup chopped fresh chives
1
/4 cup sliced almonds, toasted
Need to make a substitution?
Preparation
Step 1
Whisk lemon juice and honey in medium bowl. Gradually whisk in oil, then yogurt. Mix in carrots and chives. Season with salt and pepper. DO AHEAD Can be made 6 hours ahead. Cover and chill. Stir before serving.
Step 2
Sprinkle almonds over salad; serve.