Classic Carrot Summer Salad


classic carrot salad

Here is a great summer recipe that will tickle those taste buds!  I know carrot salad may not sound so appealing to the kids but you have to trust me on this one.  Once they taste the sweetness of the pineapple and raisins they will be hooked!

Traditional Carrot Salad has just carrots, raisins and mayo.  I decided to play around and added some diced apples, grapes and then I saw pineapple tucked away in the fridge so I added that too.  Boy do these ingredients pair well together.

Other options to add in would be almonds or walnuts for some added protein.

Instead of full mayo, I did 1/2 mayo and 1/2  Greek yogurt.  If you haven’t tried substituting mayo with yogurt I encourage you to give it a try.  I love how the yogurt adds another layer of flavor, body and creaminess.  Also please remember to buy full fat yogurt as 0% and even 2% will contain unwanted preservatives to make up for the lack of fat.

classic carrot salad

I don’t know about you, but whenever I’m invited to a cookout or family bbq, I always rummage through all my recipes to find something to bring.  And then I end up in the kitchen for half the morning making it.

This Carrot Salad will not only be made, done and chilled within 15 minutes but it will be the best side dish at the party!


Classic Carrot Summer Salad



  • 10 oz. Organic Shredded Carrots (or julienne 1 or 2 Carrots)
  • 1/2 Cup Organic Raisins
  • 1/2 Cup Fresh Organic Pineapple, diced
  • 1/2 Cup Organic Apple, diced
  • 1/4 Cup Organic Grapes, diced
  • 1/4 Cup Mayonnaise (give Spectrum a try)
  • 1/4 Cup Full Fat Greek Yogurt
  • 2 teaspoons Organic Cane Sugar
  • 1/4 teaspoon Sea Salt


  1. Combine the carrots, raisins, pineapple, apple, grapes in a large bowl
  2. Whisk the mayo, yogurt, sugar and salt together in a small bowl and pour over the vegetables. Use a spatula or large spoon to gently mix until combined
  3. Cover and refrigerate until ready to serve


All nutrition information is approximate

Calories 132; Fat 7.2 gr; Chol 4.7 mg; Sodium 171 mg; Carbs 17.5 gr;
Fiber 1.6 gr; Sugar 12.9 gr; Protein 1.1 gr


  • Serving Size: 6 - 1 cup servings

Recipe Source:
I used all organic ingredients (except the mayo) when making this recipe and hope you do too!  🙂




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  1. How many carrots is 10oz?

  2. I love it!!! I made today and was Awesome!!!!!! Tanks share this recipe.☺☺☺

  3. Loved it, I used half mayo and half yogurt and added a little cinnamon . Would make again!

  4. Anonymous says:

    I don’t have grapes, raisins, or pinaple would the salad still taste good?

  5. its good and perfect.. so inspiring to make carrot with different style

  6. It would be nice if with the printing of your recipes, the adds would not print as well. A waste of paper, ink and time!

  7. How many does this serve?

  8. Jenn from Calgary says:

    This is the perfect substitute going forward for the pineapple-carrot muffin that I just had for breakfast this morning. Much healthier! Thanks for the recipe!

  9. This looks interesting! I live in the Northeast so I am accustomed to potato and macaroni salad as well but I don’t like them. I’m always on the lookout for another type of cold salad. I make a broccoli/cauliflower salad but not everyone is a fan of those veggies. I’ll have to try this out – although, not sure about the pineapple with the carrots – but I guess carrots are sweet and there is other fruit in it too.

    • Hi Amanda! Thanks for your comment. I’m from NY so I totally get the mac/potato salads everywhere. I wanted to make something different though and this really was a huge hit! Even the kids liked it probably b/c of the sweetness the pineapple gives it. Try it with the pineapple and let me know what you think.


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