Cactus Chayote Green Apple Salad

Ingredients

Estimated total cost: €7.25 · €1.81/serving

• 1 lb fresh prickly pear cactus padsEst. price €2.50–€4.50
• 2 chayotes (1 pound total), meticulously peeled, halved lengthwise, seeds removed, then sliced into 1/4-inch-thick batons (3 to 4 inches in length)Est. price €1.80–€3.20
• 1 Granny Smith apple, skin intact, halved, de-seeded, and thinly sliced lengthwiseEst. price €0.25–€0.45
• 2 scallions, trimmed and thinly slicedEst. price €0.20–€0.40
• 4 navel orangesEst. price €1.20–€2.20
• 3 tablespoons freshly squeezed lime juiceEst. price €0.15–€0.30
• 1/4 teaspoon sea saltEst. price €0.02–€0.05
• 1/8 teaspoon freshly ground black pepperEst. price €0.01–€0.03
• 1/3 cup raw (green) shelled pepitasEst. price €0.60–€1.10
• 5 tablespoons extra-virgin olive oilEst. price €0.50–€0.90

Steps

1. 1

   Begin by placing a cactus paddle on a clean work surface with the flat side facing down. Using either a vegetable peeler or knife, remove the thorns and brown spots by scraping horizontally from the narrow base towards the wider end. Repeat this process on the other side of the paddle and trim off any remaining edges. Proceed to dethorn all remaining paddles in a similar fashion before slicing them into 1/4-inch-thick pieces crosswise.

2. 2

   In a large pot, bring salted water to a boil. Quickly cook the cactus until slightly softened for approximately 1 minute. Using a slotted spoon, transfer the cactus to an ice bath to halt the cooking process. After draining in a colander and rinsing with cold water, pat dry with paper towels. Combine the blanched cactus with chayotes, apple, and scallions in a spacious bowl.

3. 3

   Begin by using a sharp knife to remove the peel and white pith from 3 oranges. Hold the oranges over a bowl with the cactus mixture and carefully slice out the segments, allowing them to drop into the bowl. Squeeze any remaining juice from the membranes and oranges into the bowl, then mix in lime juice, salt, and pepper. Gently toss everything together and allow it to sit until the chayotes have softened, which should take approximately 30 minutes.

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• Cultural note

  This salad showcases a blend of Mexican and American flavors with the use of cactus, chayotes, and Granny Smith apples. Cactus is a staple in Mexican cuisine, known for its unique texture and flavor. The combination of these ingredients reflects a fusion of traditional and modern culinary influences.

• Seasonal note

  Cactus, chayotes, apples, scallions, and oranges are typically in season during the summer and fall, making this salad perfect for those seasons. The freshness and availability of these ingredients are at their peak during this time.

• Health note

  This Cactus Chayote Green Apple Salad is a nutritious choice, providing a good source of fiber, vitamins A, C, and K. It is low in cholesterol and saturated fat, making it heart-friendly. The high fiber content helps with digestion and can contribute to a feeling of fullness.