A delightful carrot salad with a tangy dressing and a crunchy almond topping.
Combine the yogurt, lemon juice, Tabasco sauce, parsley, salt, and black pepper in a blender and blend until smooth.
For a creamier dressing, use Greek yogurt instead of regular yogurt.
Place the carrots in a mixing bowl and pour the dressing over them. Toss gently to coat evenly.
If using cooked carrots, ensure they are cooled to room temperature before mixing.
Arrange the spinach in serving bowls and spoon the dressed carrots in the center.
Use fresh and crisp spinach leaves for the best texture.
Top the salad with cherry tomatoes and toasted almonds.
Toast the almonds just before serving for maximum crunch and flavor.
Serve the salad immediately and enjoy.
Pair this salad with a light soup or grilled protein for a complete meal.
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