Zesty Carrot Salad - Raw

1. I grated the carrots in the food processor, quick and easy. 2. Then I drizzled on the olive oil and agave and the juice of half a lemon and added salt. I tasted it and adjusted until it was perfect. I wanted a sweet, tart, salty combination. I think a nice twist would be to sub orange juice for the lemon and add a little ginger. I think I’ll try that next time. 3. Top with raisins and pecans.