Exotic carrot salad

Simple and fast, this salad it great on it's own or with any kind of meat or fish

Ingredients
3 carrots, ribboned with a potato peeler and blanched for 30 seconds (for those of you who aren't yet familiar with cooking techniques, blanching means; boiling briefly in salted water to soften the produce and add extra rich color -the salt is responsible for the deep color-. Immediately after the carrots are blanched, transfer them to a bath of ice water so they stop cooking, strain and place on paper towel to dry)
2 tbsp of olive oil
Juice of half a small lemon
1 tsp agave syrup (if you don't have agave syrup you can use: maple syrup, honey, stevia or even white sugar)
1 medium garlic clove, minced
Pinch of Garam Masala powder
Pinch of Coriander powder
Pinch of Cumin powder or seeds
Pinch of red crushed pepper
1/3 cup of almond slivers, toasted on medium heat for approx 2-3 minutes or until they start to turn nice and gold, tossing regularly
1/2 cup fresh flat parsley leaves
Salt and Pepper for seasoning

Direction
In a large bowl, mix all ingredients except for the toasted almonds and the fresh parsley and marinate for a little bit (about 10-15 minutes). The almonds and parsley should be added only at the last minute so they don't loose their crunch.