Asian Carrot Salad
Peel and finely grate the carrots. Rinse, trim, and thinly slice the scallions. Rinse and dry the parsley, then coarsely chop. Mix the lemon juice with the olive oil, argan oil, and honey. Season to taste with salt and pepper. Add the carrots, scallions, and parsley and mix well. Let marinate for at least 30 minutes.
Coarsely chop the almonds, then toast in a dry pan until fragrant. Remove from the pan and let cool.
Season the salad to taste, sprinkle with the almonds, and serve.