Carrot, Raspberry, Fennel, & Marcona Almond Salad with Creamy Ginger Jalapeño Dressing

I like a break in my eating routine from time to time and joining in the Powercakes June Powermeal A day challenge  with my friend Maya from Foodiva's Kitchen has brought out my colorful side, at least in my choice of salad for dinner last night.  A colorful raw carrot salad packed full of fresh raspberries, shaved fennel and chopped Marcona almonds was my entry for day 3 in the June challenge.  I started following the challenge during my visit last week to the southland of our beautiful state.  Yesterday morning I managed to made a purple smoothie, instead of the assigned red colored meal of the day. I added blueberries to the watermelon and raspberries in the blender which turned my red color a bright purple, whoops.  So, last night I tried to make up for it by adding red (raspberries) to my orange (carrot) salad.  Yes, I've managed to make eating one scheduled colorful meal a day confusing.  However, my Carrot, Raspberry, Fennel, & Marcona Almond Salad with Creamy Ginger Jalapeño Dressing is a quick simple side dish that goes with grilled chicken, fish or whatever you like.

This salad can be served on individual plates with the dressing drizzled over the top as I've done here or you can mix it into the entire bowl of salad and place it on the table family style.  Either way the slightly spicy creamy dressing complements this colorful carrot salad.  If you can't find Marcona almonds feel free to substitute chopped whole toasted almonds.  I found a few red and orange flowers in my garden to decorate my table in celebration of my healthy June Power Meals.  Today's power meal color is yellow which sounds like a banana for breakfast to me.

Ingredients & Directions for Carrot, Raspberry, Fennel, & Marcona Almond Salad with Creamy Ginger Jalapeño Dressing

8 carrots, peeled and shredded

1- 6 ounce basket fresh raspberries

1/2 cup Marcona almonds, chopped

1 small fennel bulb, finely shaved

1 scallion, white & light green parts minced

For the dressing

1& 1/2 tablespoon olive oil

1 tablespoon creme fraiche

2 teaspoons sherry vinegar

1 teaspoon fresh lemon juice

1/4 teaspoon lemon zest

1/4 teaspoon fresh ginger, finely grated

1/2 jalapeño, finely chopped

Place all the ingredients except for the dressing in a large bowl.  Whisk together the salad dressing ingredients and stir into carrot salad mixture before serving or drizzle the dressing over individual plated (about 6) servings.