Carrot Salad with Pineapple and Walnuts

Drain the pineapple, reserving the juice. Cut the pineapple into small pieces.

Roast the walnuts (optional):
Roughly chop the walnuts and lightly toast them in a pan without fat until fragrant. Let cool.

Prepare the dressing:
Mix together lemon juice, pineapple juice, oil, honey, salt, and pepper.

Mix everything:
Place the carrots, pineapple, and walnuts in a bowl, drizzle with the dressing, and mix well. Let it sit for a moment.

Serve:
Garnish with fresh herbs and serve chilled or at room temperature.

✅ Tip:
For a vegan version, simply replace the honey with agave syrup.

If you like, you can also add raisins or a little ginger.