Carrot, Pineapple and Mint Salad

Sunshine on a platter! If you think carrot and pineapple salad is so yesterday, try my take on an old-school favourite. Trust me, this salad will brighten up any outdoor entertaining you’ll be doing this summer.

Bright orange and crunchy carrots, sweet and juicy pineapple, fresh and fragrant mint, make for an irresistible version of this retro salad. Ridiculously simple and refreshingly delicious!

For those days when you don’t have all the ingredients available, make the old-school version … available on the Facebook Page.

Cooks: 20 minutes   Serves: 4   Level: Easy

Ingredients

• 6 large carrots, grated
• 1 large pineapple, grated
• 15ml (1 tablespoon) fresh coriander, finely chopped
• 15ml (1 tablespoon) fresh mint, finely chopped
• 60ml (¼ cup) pomegranate rubies
• 60ml (¼ cup) fruit cocktail juice

Method

1. Place all the ingredients in a mixing bowl and mix well.
2. Refrigerate until ready to serve.
3. Transfer to a serving bowl and serve cold.

Garnish

• with extra chopped fresh mint and pomegranate rubies

Serve

• as a side with your next braai (barbecue); with cold cuts of meat or chicken; or as a lunchbox filler

Useful Tips

1. Instead of the fruit cocktail juice, you can also use orange juice or another fruit juice of choice. When creating this new version I used the leftover juice from the fruit cocktail I used in Mauricia’s Fruit Salad Trifle … recipe available on the Facebook Page.
2. Not enough fresh pineapple? You can also add canned pineapple pieces if you like. If you do this, you can use 60ml (¼ cup) of the canned syrup instead of the fruit cocktail juice.

Bon appétit!

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan