Mediterranean Crunchy Pineapple & Carrot Salad with Creamy Citrus Dressing
This colorful salad blends crunchy shredded carrots and juicy pineapple with fresh herbs, toasted nuts, and a creamy yogurt-citrus dressing. It’s a Mediterranean-inspired twist on slaw-style salads — light, bright, creamy, and crave-worthy.
⏱ Time
Prep Time: 15 minutes
Chill Time (optional): 15–30 minutes
Total Time: 15–45 minutes
Ingredients
For the Salad:
1½ cups shredded carrots (about 2 medium carrots)
1 cup fresh pineapple, diced small (or canned, drained well)
½ cup cucumber, diced (Persian or English cucumber preferred)
2 tablespoons red onion, finely chopped
¼ cup toasted sunflower seeds or slivered almonds
2 tablespoons raisins or dried cranberries (optional)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped (optional for brightness)
For the Creamy Citrus Dressing:
¼ cup plain Greek yogurt (or regular yogurt)
1 tablespoon olive oil
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
Salt & pepper, to taste
Instructions
1. Make the Dressing:
In a small bowl, whisk together Greek yogurt, olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and creamy.
2. Assemble the Salad:
In a large bowl, combine shredded carrots, pineapple, cucumber, red onion, nuts/seeds, raisins (if using), and herbs.
3. Toss and Chill:
Pour the dressing over the salad and toss until evenly coated. Chill for 15–30 minutes if you like it extra refreshing.
4. Serve:
Garnish with a sprinkle of sunflower seeds and extra mint or parsley. Serve cold or at room temperature.
Notes & Tips
Pineapple swap: Use mango or orange segments for a variation.
Add protein: Add chickpeas, grilled shrimp, or cooked quinoa to make it a meal.
Make ahead: Mix all but the dressing; add dressing just before serving to keep everything crisp.
Extra crunch: Add shredded red cabbage or sliced snap peas.
❓ Frequently asked questions FAQ
Q: Can I use canned pineapple?
A: Yes! Just drain it very well and use pineapple chunks packed in juice, not syrup.
Q: Can I make it vegan?
A: Yes. Use a plant-based yogurt and maple syrup instead of honey.
Q: Can I prep this in advance?
A: Yes. It’s great for meal prep — just keep dressing separate until ready to eat if storing overnight.
Nutritional Information
Calories: ~160
Protein: 4g
Fat: 8g
Carbs: 18g
Fiber: 3g
Sugar:9g