Serves: 6
Total Calories: 55

2 Large Granny Smith Apple Apples with peel, sliced
2 Fuji Apples or Gala apples with peel, sliced
2 lemons juiced
4 chayotes, peeled and cut into strips
1 small jicama peeled and cubed
1 stalk celery with leaves, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon celery seed
1/2 cup cashew nuts halved and toasted

Put the Granny Smith and Fuji apples in a large bowl. Stir in the lemon juice to prevent browning. Add the chayotes, jicama, celery, thyme, and celery seeds and toss until well combined. Spoon into salad bowls and sprinkle with the cashews. Serve immediately.

Note: There are two varieties of chayote: one with prickly skin and one with smooth skin. Both types can be found at most Latin markets, and either can be used in this recipe. Their taste has been likened to a combination of cucumber and jicama. Be sure to wear kitchen gloves when you peel them, because exposure to the skins can dry out your hands.

Nutritional Facts:

Serves: 6
Total Calories: 55
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Fresh Herb and Strawberry Salad
Beet and Citrus Salad
Chayote-Apple Slaw
Bravo Coleslaw
Broccoli Slaw
Celery Root Slaw
Pickled Vegetable Slaw
Hawaiian Salad
Mixed Sprouts and Kelp Noodle Salad
Hearts of Palm Salad