Description
A refreshing salad combining crushed pineapple, coconut whip, and spinach, topped with pistachios and granola.
Ingredients
Scale
- 2 – 20 oz cans crushed pineapple (drained)
- 3 cups frozen coconut whip (thawed)
- ½ cup chopped pistachios
- ½ cup granola (almond honey granola recommended)
- 1 cup vanilla Greek yogurt (or coconut milk yogurt)
- ½ cup baby spinach
- 1 teaspoon almond extract
- 4 medjool dates (chopped, optional)
Instructions
- Add vanilla Greek yogurt, almond extract and spinach to a blender and blend until spinach is completely chopped and the mixture is green.
- Add drained pineapple, coconut whipped topping, pistachios and granola into a large bowl. Pour green Greek yogurt mixture over top and toss to combine.
- Add chopped dates if using.
- Place mixture in the fridge for 2-3 hours to chill before serving.
Notes
- For a dairy-free version, substitute yogurt with coconut milk yogurt.
- Chill time is essential for the best flavor and texture.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg