Carambola Salad

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Credit: Nature's Pride
Chef & Child Ingredient of the Month, October 2014


25 grams mixed salad
1 carambola
10 slices cucumber
15 grams pine nuts
½ red pepper
Lemon/honey dressing


1. Halve the pepper, remove the seeds and cut in thin strips. Cut the carambola in slices.

2. Cut the tomato in wedges.

3. Prepare the dressing with the juice of 1 lime, 1 tablespoon of honey and two tablespoons of olive oil.

4. Mix the salad, tomato, pepper and cucumber and add the dressing.

5. Put the salad in a bowl and decorate with slices of carambola and pine nuts.


Chef & Child, Salad, Vegetarian

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Association of Nutrition & Foodservice Professionals