I have been making this lunch dish for years, but this is the first time I have been able to make it with my own carrots; I am very excited!
Stuffed into a pita, it makes a refreshing and healthy lunch.
But is it equally good as a side salad with a meal. It is perfect for a picnic or cookout.
The key when using it in a pita is to not fill the pita until you are ready to eat. It is a moist salad and would turn the pita soggy if they were packed together ahead of time.
Carrot Salad Pita
Adapted from Better Than Peanut Butter and Jelly by Marty Mattare
1 small can pineapple chunks packed in juice, drained (you can also use mandarin oranges)
4 – 6 carrots, grated, depending upon size (from the garden)
1 cup raisins
1 cup walnuts, chopped
2 – 3 tsp canola oil
2 – 3 splashes of cider vinegar
6- 8 whole wheat pitas
1/4 tsp Kosher or sea salt, or to taste
In a medium bowl, combine pineapple, carrots, raisins, walnuts, oil, and vinegar.
Mix well. Add salt to taste.
Divide and stuff into pitas just before serving.
Serves 6 – 8.