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EatSmarter exclusive recipe

Carrot and Pineapple Salad

with Ginger and Almonds
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Carrot and Pineapple Salad

Carrot and Pineapple Salad - Perfect alliance of fruits and vegetables: A fast salad with Asian flair

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
255
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie255 kcal(12 %)
Protein3 g(3 %)
Fat13 g(11 %)
Carbohydrates30 g(20 %)
Sugar added4 g(16 %)
Roughage8 g(27 %)
Vitamin A2.3 mg(288 %)
Vitamin D0 μg(0 %)
Vitamin E8.4 mg(70 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.3 mg(21 %)
Folate30 μg(10 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39 mg(41 %)
Potassium732 mg(18 %)
Calcium113 mg(11 %)
Magnesium63 mg(21 %)
Iron4 mg(27 %)
Iodine24 μg(12 %)
Zinc1.6 mg(20 %)
Saturated fatty acids1.5 g
Uric acid53 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
4
Ingredients
7
Carrots (about 700 grams)
1
Pineapple (about 1 kg)
2
1 piece
very fresh Ginger root (about 20 grams)
1 tablespoon
Blossom honey (about 20 grams)
4 tablespoons
1 heaping tablespoon
Almond slivers (about 20 grams)
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Small knife, 1 large Bowl, 1 Small bowl, 1 small Whisk, 1 Salad server, 1 Fine grater, 1 Non-stick pan, 1 Slotted spatula, 1 Tablespoon, 1 Mandoline, 1 Storage container (about 1.5 liters), 1 small Freezer bag

Preparation steps

1.
Carrot and Pineapple Salad preparation step 1

Peel the carrots and slice on a mandoline into thin slices or strips. Place in a large bowl.

2.
Carrot and Pineapple Salad preparation step 2

Peel pineapple, cut lengthwise into eighths, cut out the core and cut flesh into thin slices. Add to the carrots.

3.
Carrot and Pineapple Salad preparation step 3

Rinse the scallions, pat dry and cut into rings. Mix with carrots and pineapple.

4.
Carrot and Pineapple Salad preparation step 4

Peel ginger root and finely grate. Combine in a small bowl with honey and season with salt and pepper. Whisk in the sunflower oil until emulsified.

5.
Carrot and Pineapple Salad preparation step 5

Pour dressing over pineapple mixture. Toss well to combine and let stand about 15 minutes.

6.
Carrot and Pineapple Salad preparation step 6

Meanwhile, toast almonds in a dry pan until golden brown, then place on a plate and let cool.

7.
Carrot and Pineapple Salad preparation step 7

Season salad with salt and pepper. Place in an airtight container (about 1.5 liters) (approximately 1 1/2 quarts). Place the almonds in a small freezer bag. Sprinkle salad with almonds before serving.