Carrot Salad with a Crunch

I am a huge fan of carrot salad and decided to create a lighter version of this traditionally sweet and creamy salad. I reduced the sugar by omitting canned pineapple and white sugar. Carrots are naturally sweet and by adding grated apple, a little bit of honey, currants and cran-raisins I was able to keep some natural sweetness without it being overkill. The Greek yogurt, walnuts and sunflower seeds add some protein while providing some yummy crunchy texture.

This is my new favorite salad and hope it becomes yours too!

5 large carrots, grated
¼ c currants
¼ c cran-raisins
½ apple, grated
2 Tbsp raw honey
½ c chopped walnuts, toasted, plus a handful for garnish
¼ c roasted sunflower seeds
¼ c fat-free Greek yogurt (Fage yogurt is my favorite)
Juice and zest from ½ lemon

In a large bowl, mix grated carrots, apples, currants, cran-raisins, sunflower seeds and walnuts. Next add the Greek yogurt, honey and lemon zest and juice. Toss until thoroughly mixed. Sprinkle with remaining toasted walnuts. Chill for an hour before serving.


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