Carrot-Pineapple salad with Lime Zest

This is great for a potluck because it's vegan, which means anyone can eat it, yet it's made with very familiar ingredients, so it won't scare anyone off.  Also, it goes with anything and won't get dodgy at room temperature.  This makes enough for 10-15 people as a side dish.  This is pretty quick to make with a food processor to shred the carrots.

10 carrots, peeled and grated
1 ripe pineapple, cut into smallish chunks
3 juicy limes, zested and juiced
2 Tablespoons agave nectar

Put the grated carrot and pineapple chunks in a large bowl.  In a small bowl, mix the lime zest and juice and the agave nectar together.  (To zest the limes, rub the whole limes against a very fine grater just until the green part of the peel comes off.  If you don't have a grater, shave paper-thin pieces off of the lime peel - green only, don't get into the white, which is bitter - with a paring knife and finely mince it with a chef's knife).  You only need to zest one or two of the limes, as the peel is very strongly flavored.  Pour the lime mixture evenly across the carrot and pineapple, and toss it thoroughly.

I don't think this needs salt, but you can certainly toss a pinch or two into it if you think it needs it.