Carrot Pineapple Salad
Fresh carrot and pineapple salad with pumpkin seed, cranberry, and apple. A light refreshing salad to accompany any meal.
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Peeler
- Grater
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 200 g Carrots (grated)
- 200 g Pineapple (diced)
- 40 g Dried cranberries
- 80 ml Apple juice
- 30 g Pumpkin seeds (toasted)
- 2 g Pink salt (to taste)
- 30 g Sunflower sprouts
- ½ each Lime (juice - to taste)
Method
- Assemble all ingredients.
- Peel and grate the carrots.
- Peel, core and dice the pineapple into small pieces.
- Add the carrot and pineapple to a mixing bowl.200 g Carrots, 200 g Pineapple
- Add the dried cranberries and toasted pumpkin seeds (keep some back for garnish)40 g Dried cranberries, 30 g Pumpkin seeds
- Add the apple juice and salt - mix gently to combine everything.80 ml Apple juice, 2 g Pink salt
- Taste and adjust seasoning with more lime juice or salt.½ each Lime
- Transfer to serving bowl and garnish with sunflower seed sprouts or whatever nice sprouted seeds you can source.30 g Sunflower sprouts
Video
Recipe Notes
Recipe Variations:
- Try using carrot juice or pineapple juice as an alternative to apple.
- Add some fresh herbs like coriander for extra flavor.
- Add some toasted nuts like cashew for extra crunch.
- Use any other dried fruits in place of cranberry.
Nutrition Facts
Serving: 200gCalories: 248kcalCarbohydrates: 44gProtein: 6gFat: 9gSodium: 460mgPotassium: 583mgFiber: 7gSugar: 32gVitamin A: 16778IUVitamin B1: 0.2mgVitamin B2: 0.1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 0.3mgVitamin C: 55mgVitamin E: 1mgVitamin K: 17µgCalcium: 56mgCopper: 0.4mgFolate: 46µgIron: 3mgManganese: 2mgMagnesium: 115mgPhosphorus: 232mgSelenium: 2µgZinc: 2mg
