Carrot Almond Salad

1. 1

   Bring a large pot of water to a boil.

2. 2

   In the meantime, toast the almonds in a large skillet over medium heat in a splash of olive oil along with a big pinch of salt.

3. 3

   Let them get deeply golden, remove from heat, and set aside.

4. 4

   Make the dressing by combining the cilantro, garlic, jalapeno, and salt in a food processor - or alternately, in a blender or with a hand blender.

5. 5

   Drizzle the olive oil in while pulsing, continuing until the dressing is a creamy, vibrant green.

6. 6

   Taste, and adjust to your liking with more salt, garlic, jalapeno, etc.

7. 7

   Salt the boiling water generously, then add the carrots, wait 15 seconds and add the asparagus.

8. 8

   Depending on the actual thickness of your carrots/asparagus, cook for about 30 - 60 more seconds, you want the vegetables to retain some structure and bite.

9. 9

   Drain and immediately run under cold water to stop the cooking.

10. 10

    Spin dry in a salad spinner.

11. 11

    In a large bowl toss the vegetables with a generous splash of the dressing.

12. 12

    Toss well, add 2/3 of the toasted almonds and gently toss again.

13. 13

    Taste and adjust for seasoning.

14. 14

    You might want to add a quick squeeze of lemon juice at this point, but it's optional.

15. 15

    Serve family-style topped with the remaining almonds.

* Per serving · 4 servings · Values may vary.