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

Instructions

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.
2. Sprinkle almonds over salad; serve.