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🥗 Tasty Carrot and Pineapple Salad with Ginger Dressing

255 kcal · 30 min · 4 servings

Ingredients

• 700 g carrots (7 carrots)
• 1 kg pineapple (1 pineapple)
• 2 spring onions
• 20 g ginger (1 piece)
• 20 g liquid flower honey (1 tbsp)
• salt
• pepper
• 4 tbsp sunflower oil
• 20 g almond slivers (1 heaped tbsp)

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Trim the ends and peel the carrots.
3. 3. Slice the carrots into thin rounds or strips using a vegetable peeler or slicer.
4. 4. Place the carrots in a large bowl.
5. 5. Peel the pineapple.
6. 6. Cut the pineapple lengthwise into eight wedges.
7. 7. Remove the tough core from the center of the wedges.
8. 8. Slice the pineapple flesh into thin pieces.
9. 9. Add the pineapple pieces to the carrots in the bowl.
10. 10. Wash the spring onions.
11. 11. Trim off the dry tips and root ends.
12. 12. Slice the spring onions into thin rings.
13. 13. Mix the spring onions with the carrots and pineapple.
14. 14. Peel the ginger.
15. 15. Grate the ginger finely.
16. 16. Take a small bowl.
17. 17. Place the grated ginger into the small bowl.
18. 18. Add the honey.
19. 19. Add a pinch of salt.
20. 20. Add some pepper.
21. 21. Add the sunflower oil.
22. 22. Stir vigorously until a creamy salad dressing forms.
23. 23. Pour the salad dressing over the vegetable and pineapple mixture.
24. 24. Toss everything well so that everything is evenly coated.
25. 25. Let the salad stand for about 15 minutes to allow the flavors to meld.
26. 26. Meanwhile, take a frying pan.
27. 27. Roast the almonds in the pan without adding extra fat.
28. 28. Roast the almonds until they are golden brown.
29. 29. Remove the roasted almonds from the pan.
30. 30. Place the almonds on a plate.
31. 31. Let the almonds cool down.
32. 32. Season the salad again with salt and pepper to taste.
33. 33. Transfer the salad into a tightly sealing food container with a capacity of about 1.5 liters.
34. 34. Place the cooled almonds into a small freezer bag.
35. 35. Seal the freezer bag.
36. 36. Fold the almonds into the salad just before serving.

Nutrition per serving

• kcal: 255
• Protein: 3 g · Fett/Fat: 13 g · Carbs: 30 g