Vancouver Island Spring Carrot Salad
Serves 4

1/2 cup raisins or dried blueberries
8 - 12 spring carrots - grated
1/2 cup toasted, chopped hazelnuts or pecans
3/4 cup (goat) yogurt
1/2 teaspoon lemon zest - or to taste
1 bunch cilantro leaves - minced
Lettuce leaves
Wafer thin lemon slices


1. In a large bowl mix the first five ingredients.
2. Fold in cilantro leaves.
3. Arrange leaves on four salad plates.
4. Add a scoop of carrot salad and garnish with lemon slices.