Carrot-Pineapple Ginger Salad
This versatile, simple salad can be served as a snack as well as a side dish. It is delicious with fish, like Ahi Tuna prepared medium-rare, or it adds a zing to a simple baked chicken breast. Pair it with cottage cheese or yogurt for breakfast!
Smile Tip: Carrots scrub teeth, the pineapple acts as the “whitener” and the ginger is an anti-inflammatory to support healthy mouth tissue.
2 - 3 large carrots, organic preferred
1 fresh pineapple, peeled and cored (or 1, 14-ounce can crushed pineapple, organic preferred)
½ teaspoon fresh ginger, grated,
Wash, peel and grate carrots to measure 2 cups.
Cut the pineapple in half and cut one half into chunks. Place the chunks in a blender and blend only until slightly smooth and still chunky. The pineapple should look juicy yet not like a “smoothie.”
Place the remaining uncut half of the pineapple in a glass mixing bowl. Using a sharp knife and a fork, slice the pineapple, then continue to cut the pineapple into tid-bit size pieces- approximately 1/4” in size. This will ensure all the juice from the pineapple will be in the bowl to flavor the carrots.
In your mixing bowl with the pineapple tidbits, combine the grated carrots, blenderized pineapple, and grated ginger. Stir gently to mix flavors. Refrigerate in a glass container to chill, about an hour.
Serving Size: Makes 6 servings
Want to see more great smile friendly recipes? Click here to download the AACD Recipes For a Healthier Smile e-booklet.