Rainbow Crunch Salad with Almond Butter Dressing Recipe (with Video)

Make the dressing
1. Mix all the ingredients together until you get a thick, creamy dressing. You can do this either by whisking them in a medium mixing bowl or adding them all to a mason jar, screwing on the lid and shaking it vigorously. Give it a taste. The flavors might be very strong but that's because they'll get diluted once they're spread out over a salad. If you don't taste much, whisk in a bit more salt or any of the flavors you think it's missing. Set aside.
Make the salad
1. If the sliced almonds aren't already toasted, add them to a cold, dry skillet. Place over medium heat and let cook, stirring or tossing occasionally, until they become golden brown and smell like popcorn, about 6-8 minutes. Remove the almonds to a large mixing bowl.
2. Peel and trim the carrots, then slice into thin coins. If parts of the carrots are very narrow, cut them into 1" chunks until you get to the part of the carrot wide enough to slice into coins. Add to the bowl.
3. Trim the ends off the scallions and discard any wilted parts. Thinly slice the scallions and add to the bowl.
4. De-seed the peppers and cut them into long strips, then cut those strips in half crosswise. Add to the bowl.
5. Trim the ends off the cucumber, cut in half lengthwise then cut into thin half-moons. Add to the bowl.
6. Roughly chop the herbs. Halve or quarter the dried apricots, depending on their size and... you guessed it!...add to the bowl.
7. Toss the vegetables with the 3/4 teaspoon sea salt, then dollop on most of the dressing and toss until everything is evenly coated. If necessary, add the rest of the dressing and toss again. Transfer to a serving bowl and serve immediately.