I hope you have all been enjoying the Easter season! I've been under the weather, my son came home with a bad head cold right before Easter break began and generously shared it with me. Needless to say there has not been much cooking going on here. I haven't had much appetite and have just been throwing simple salads together out of whatever I have on hand for the most part. But this carrot pineapple salad is one worth sharing with you. The combination of textures with the crispy carrots, juicy pineapple and chewy dates is lovely. It is a very healthy way to satisfy a sweet tooth without any added sweeteners.
This makes three good size servings, but it can be easily doubled or tripled for a crowd.
3 carrots, shredded
1 C. finely diced fresh pineapple
3 diced medjool dates
1 T. slivered almonds
1 T. unsweetened shredded coconut
juice of 1 orange
Combine ingredients and enjoy.
