Healthy Watergate Salad with Greek Yogurt
A lighter take on classic Watergate salad made with Greek yogurt, coconut whip and pistachios for a creamy, fluffy and nostalgic dessert.
Servings: 8
Ingredients
- 2 20 oz cans of crushed pineapple drained
- 3 cups frozen coconut whip thawed
- ½ cup chopped pistachios
- ½ cup granola I used almond honey granola
- 1 cup vanilla Greek yogurt or coconut milk yogurt
- ½ cup baby spinach
- 1 teaspoon almond extract
- 4 medjool dates chopped (optional)
Instructions
- Add vanilla Greek yogurt, almond extract and spinach to a blender and blend until spinach is completely chopped and the mixture is green.1 cup vanilla Greek yogurt, 1 teaspoon almond extract, ½ cup baby spinach
- 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.2 20 oz cans of crushed pineapple, 3 cups frozen coconut whip, ½ cup chopped pistachios, ½ cup granola, 4 medjool dates
- Place mixture in the fridge for 2-3 hours to chill before serving.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days. Give it a gentle stir before serving if any liquid settles.
Nutrition
Serving: 1/8 of recipe | Calories: 251kcal | Carbohydrates: 43g | Protein: 6g | Fat: 9g | Fiber: 3g | Sugar: 31g