Carrot and Pineapple Salad
Carrot and Pineapple Salad - Perfect alliance of fruits and vegetables: A fast salad with Asian flair
Healthy, because
Even smarter
Nutritional values
The cell protection vitamins C and E are particularly well represented in this fruity-tangy salad composition. Thanks to a lot of dietary fibres, high-quality sunflower oil and little added sugar, this salad is also recommended for the menus of diabetics and connoisseurs with fat metabolism problems.
If you use chopped walnuts instead of almond slivers, you will bring additional heart-healthy omega-3 fatty acids to the table.
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 47 g |
Ingredients
- Ingredients
- 7 carrots (about 700 grams)
- 1 Pineapple (about 1 kg)
- 2 scallions
- 1 pc very fresh ginger (about 20 grams)
- 1 Tbsp Blossom honey (about 20 grams)
- salt
- peppers
- 4 Tbsps sunflower oil
- 1 heaping Tbsp Almond slivers (about 20 grams)
Kitchen utensils
Preparation steps
Peel the carrots and slice on a mandoline into thin slices or strips. Place in a large bowl.
Peel pineapple, cut lengthwise into eighths, cut out the core and cut flesh into thin slices. Add to the carrots.
Rinse the scallions, pat dry and cut into rings. Mix with carrots and pineapple.
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.
Pour dressing over pineapple mixture. Toss well to combine and let stand about 15 minutes.
Meanwhile, toast almonds in a dry pan until golden brown, then place on a plate and let cool.
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.
