Carrot Salad with Wild Blueberries

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Carrot Salad with Wild Blueberries Picture


  • juice of 1 lemon
  • 4 teaspoons of maple syrup
  • 1/2 teaspoon salt
  • 1 cup diced red pepper
  • 2 teaspoons olive oil
  • 1 1/2 cups frozen Wild Blueberries
  • 1 bunch of carrots or 10 ounce bag of matchstick carrots
  • 1/3 cup roasted walnuts
  • 1/2 cup pineapple pieces


Mix lemon juice with maple syrup, salt, pepper and oil. Add Wild Blueberries and let them defrost in the marinade. Peel carrots and either cut them into very thin slices or use prepared matchstick carrots. Make 8 carrot ribbons with a potato peeler for garnish. Chop walnuts and roast in a coated pan. Cut the pineapple into small cubes. Mix the carrots, walnuts and pineapple pieces and carefully bring them together with the marinated Wild Blueberries. Serve soon after mixing in berries. Serves 6


111 calories, 5g fat, 197mg sodium, 17g carbohydrates, 3g fiber, 2g protein

Wild Blue is Good for You!