banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Honey-Drizzled Pineapple Pistachio Salad

    Share

    Honey-Drizzled Pineapple Pistachio Salad

    This pretty dessert is easy to prepare (it’s ready in less than 5 minutes!) and nutritious enough to be served at breakfast—a great choice for brunch and other get-togethers, too.

    Advertisement

    4 cups (1 L) chopped pineapple
    1/4 cup (60 mL) unsalted shelled pistachios
    1/2 cup (125 mL) pomegranate seeds or dried cranberries
    3 Tbsp (45 mL) honey

    Place pineapple in medium serving bowl. Sprinkle with pistachios and pomegranate seeds and drizzle with honey. Serve.

    Serves 8.

    Each serving contains: 92 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat);
    19 g carbohydrates; 1 g fibre; 2 mg sodium; 15 g sugars

    Did you know?
    Vegans who avoid all animal products, including honey, can substitute maple syrup as a sweetener.

    source: "Diabetes-Friendly Desserts", alive #337, November 2010

    Advertisement

    Honey-Drizzled Pineapple Pistachio Salad

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.