Three 'super sweet' carrots, cleaned and peeled, then shaved with a vegetable peeler into pasta-like strips. One green onion cut into one-inch segments.
Dressing: Olive oil, about two ounces, warmed over low heat with a pinch each fennel seeds, mustard seeds, coriander seeds, cumin seeds and one crushed cardamom pod. After five minutes or so strain out the seeds and whisk in the juice of one lemon or lime and a generous pinch of sea salt.
Toss carrots and onions with dressing. Top salad with crumbled cojita cheese and a few leaves of chopped cilantro, parsley and lemon balm.
Different. Colorful. Light.
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