Cactus, Chayote, and Green-Apple Salad
- 1 lb fresh nopales (prickly pear cactus paddles; about 5; see cooks' note, below)
- 2 chayotes (1 pound total), peeled, halved lengthwise, and seeds discarded, then cut into 1/4-inch-thick sticks (3 to 4 inches long)
- 1 Granny Smith apple, left unpeeled, halved, cored, and thinly sliced lengthwise
- 2 scallions, trimmed and thinly sliced
- 4 navel oranges
- 3 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup raw (green) hulled pumpkin seeds
- 5 tablespoons olive oil
- Rounded 1/8 teaspoon cayenne
- Produce
- Granny smith apple (1)
- Navel oranges (4)
- Pumpkin seeds, raw green (1/3 cup)
- Scallions (2)
- Cooking & Baking
- Black pepper (1/8 teaspoon)
- Olive oil (5 tablespoons)
- Salt (1/4 teaspoon)
- Drinks
- Lime juice, fresh (3 tablespoons)
- Other
- 2 chayotes (1 pound total), peeled, halved lengthwise, and seeds discarded, then cut into 1/4-inch-thick sticks (3 to 4 inches long)
- 1 lb fresh nopales (prickly pear cactus paddles; about 5; see cooks' note, below)
- Rounded 1/8 teaspoon cayenne
Preparation
Read recipe preparation on epicurious.com
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Published February 1, 2006 (7 years ago).
2 people saved this recipe.
