Carrot Taco Salad

Directions

1. Use a julienne peeler to cut the carrots into thin julienne slices. Add them to a large bowl. 
2. In a small bowl, stir together the lemon juice, Greek yogurt, and grated garlic. Stir well to combine. Add the olive oil and taco seasoning (the oil helps thin it out to the right consistency). Taste and add salt as needed—some taco seasonings have more salt than others. 
3. Pour the dressing over the salad and mix well to combine. Serve immediately or store in the fridge in an airtight container for 3-5 days.