Carrot Salad Pita

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.


One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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