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carrot-and-pineapple-salad-1200-1200
Jamie Raftery

Carrot & Pineapple Salad

5 from 1 vote
Fresh carrot and pineapple salad
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 people
Course: Salad
Cuisine: International
Calories: 163
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 200 g Carrots julienne
  • 200 g Pineapple julienne
  • 40 g Dried cranberries
  • 40 ml Apple juice

Equipment

  • Weighing scales
  • Chopping board
  • Chefs knife
  • Peeler
  • Mixing bowl
  • Spoon
  • Serving bowl

Method
 

  1. Assemble all ingredients.
  2. Peel and julienne the carrots with a mandoline or Thai peeler.
  3. Cut the pineapple into julienne strips.
  4. Chop the coriander.
  5. Juice the apples.
  6. Add everything to a mixing bowl.
    200 g Carrots, 200 g Pineapple, 40 g Dried cranberries, 40 ml Apple juice
  7. Mix carefully, making sure to coat everything with the apple juice. Allow to marinate for 10-20 minutes before serving.

Nutrition

Serving: 200gCalories: 163kcalCarbohydrates: 42gProtein: 2gFat: 1gSodium: 71mgPotassium: 458mgFiber: 6gSugar: 30gVitamin A: 16775IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 55mgVitamin E: 1mgVitamin K: 15µgCalcium: 49mgCopper: 1mgFolate: 38µgIron: 1mgManganese: 1mgMagnesium: 26mgPhosphorus: 47mgSelenium: 1µgZinc: 1mg

Notes

Recipe Variations:
  • Try using carrot juice or pineapple juice as an alternative to apple in case of oxidation.
  • Add some fresh herbs for extra flavor.

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