Tropical Carrot Raisin Salad

Ingredients and Weight:

• Carrots: 500 grams (approximately 3-4 large carrots)
• Raisins: 1/2 cup
• Diced Mango: 1 cup
• Canned Pineapple chunks: 1/2 cup
• Red onion: 1 small (diced)
• Fresh basil leaves: 1/4 cup (chopped)
• Extra virgin olive oil: 3 tablespoons
• Fresh lemon juice: 2 tablespoons
• Honey: 1 teaspoon
• Salt and pepper: to taste

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: None (this is a cold salad)

Difficulty Level:

Level 2 (Simple to moderate, little to no cooking involved)

Preparation Method Steps:

1. Peel and clean the carrots, then shred or grate them using a grater or food processor.
2. In a large bowl, combine the shredded carrots, raisins, diced mango, pineapple chunks, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Add the chopped fresh basil and mix gently.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Nutritional Information: (Please note that the caloric content may vary depending on the exact ingredients used.)

• Calories: Approximately 250-300 per serving (based on the ingredients listed)
• Carbohydrates: 40-50g
• Fat: 12-15g (mostly from olive oil)
• Protein: 3-5g
• Fiber: 4-6g

Dish Characteristics:

• A tropical fusion salad with a blend of sweet, sour, and herbal flavors.
• The fresh fruits and herbs bring a bright and vibrant taste to the traditional carrot raisin salad.
• The honey adds a touch of richness without being too overpowering.

User Comments:

1. "This is an excellent summer salad! The combination of flavors is so refreshing."
2. "I love the addition of fresh basil, it really takes this salad to another level."
3. "This salad is a great side dish for any barbecue or summer picnic."

Special Precautions and Tips:

• Use fresh ingredients for best results. If buying canned pineapple, look for ones without added sugar.
• Adjust the dressing according to your preference, adding more lemon juice or honey for desired taste.
• This salad can be made ahead of time and refrigerated for up to 2 days before serving.