Carrot and Pineapple Salad

Photo taken by Nicole Ramos

There are certain salads that stand out in memory, not just as healthy dishes, but also as culinary delights. This is now one of my all-time favorite salads, and it is thanks to my mom, that I can now share it with you! It is light, sweet and bursting with flavor in every bite, plus is a great dish for spring and summer. If you are tired of eating the same kinds of salads all the time, this is a cheap, easy and delicious alternative!


4 carrots

1 pineapple

3 limes, juiced and zest of 1

1 Tbsp basil chiffonade

½ tsp ground black peppercorns

1 Tbsp mint chiffonade

1 Tbsp chives snipped


  1. Shred carrots using a hand grater or food processor. Peel and core pineapple then dice into ½ inch chunks.
  2. Cut mint and basil into chiffonade (long thin strips). Note: I like it stack the leaves, roll together then slice into thin strips. Chop chives
  3. Juice limes (throw out seeds), keep zest from 1 lime
  4. Mix all ingredients together well and let sit for 10 minutes. Chill and serve cold. Serves 8

Note: This recipe is originally from the Pritikin Longevity Center and Spa.

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