Carrot-Pineapple Salad
This carrot-pineapple salad is low in calories yet packed with a good dose of vitamin C and E, plus plenty of fiber and potassium.
Ingredients
- 700 g carrots (7 carrots)
- 1 kg pineapple (1 pineapple)
- 2 Spring Onions
- 20 g ginger (1 piece)
- 20 g liquid blossom honey (1 tbsp)
- Salt
- Pepper
- 4 Tbsp sunflower oil
- 20 g almond slivers (1 heaping tbsp)
Instructions
-
1.
Wash, trim, peel the carrots and slice them into thin rounds or strips with a vegetable peeler. Place in a large bowl.
-
2.
Peel the pineapple, cut it lengthwise into eighths, remove the core, and slice the flesh into fine pieces. Add to the carrots.
-
3.
Wash and trim the spring onions, then cut into rings. Mix with the carrots and pineapple.
-
4.
Peel and finely grate the ginger. In a small bowl whisk together honey, salt, pepper, and sunflower oil to make a salad dressing.
-
5.
Pour the dressing over the carrot‑pineapple mixture. Toss well and let it rest for about 15 minutes to absorb flavors.
-
6.
Meanwhile, toast the almonds in a dry pan until golden brown, transfer to a plate, and allow them to cool.
-
7.
Season the salad with salt and pepper. Transfer to a sealable container (about 1.5 L) for transport. Place the toasted almonds in a small freezer bag, seal, and stir into the salad just before serving.
