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Bowl of healthy watergate salad topped with chopped pistachios. Two spoons and extra pistachios are around the bowl.

Watergate Salad

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8
  • Diet: Vegetarian


A healthy watergate salad that’s still sweet, fluffy and delicious, but instead of instant pudding mix and marshmallows, we’re using Greek yogurt, coconut whip and real pistachios.


  • 220 oz cans of crushed pineapple, drained
  • 3 cups frozen coconut whip, thawed
  • 1/2 cup chopped pistachios
  • 1/2 cup granola (I used almond honey granola)
  • 1 cup vanilla Greek yogurt (or coconut milk yogurt)
  • 1/2 cup baby spinach
  • 1 teaspoon almond extract
  • 4 medjool dates, chopped (optional)


  1. Add vanilla Greek yogurt, almond extract and spinach to a blender and blend until spinach is completely chopped and the mixture is green.
  2. 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.
  3. Place mixture in the fridge for 2-3 hours to chill before serving.
  • Category: Dessert
  • Method: Blend
  • Cuisine: American


  • Serving Size: 1/8 of recipe
  • Calories: 251
  • Sugar: 31g
  • Fat: 9g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 6g

Keywords: healthy watergate salad