Leftover veggies that aren’t spinach or kale usually mean one thing for me: a bunch o’ salad. The spinach and kale usually get whizzed up in a green smoothie instead. In this case, I had a bunch of leftover carrots that were ready to be combined with some fruit and a little bit of spice.
I love the sweet and savory combination of this salad. Don’t forget to let it sit in the refrigerator for a bit to really let the flavors meld. Although you could eat this right away if you want, nobody would blame you.
Garam masala is a combination of spices used in Indian dishes like cardamom, cumin, coriander, and the best part… cloves. The cloves are strong and really bring the sweet flavors together. Yum. You can actually add quite a bit of this spice blend and it shouldn’t overpower it. Go with your gut if you’re a fan.
And the REAL best part is that this salad is so quick to make and full of whole food ingredients.
- 4 ounces crushed or diced pineapple
- 1 ounce raisins
- 4 1/2 ounces shredded carrots
- 2 ounces nuts of your choice (I used Brazil nuts and pecans)
- 3 ounces Greek yogurt
- 1 tsp garam masala or curry powder
- 1/2 tsp salt
- Combine pineapple, Greek yogurt, garam masala, and salt in a medium bowl.
- Stir until completely combined.
- Add in the nuts, carrots, and raisins and stir again.
- Refrigerate for at least an hour before serving.