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Apple Cheddar Jalapeno Salad


We have a lot of apples right now. We spent a beautiful day last weekend picking a ton of apples, most of which will be turned into applesauce, apple butter, and if possible a batch or two of cider. First I have to figure out how to use my kitchen aid attachment for making the applesauce (that is tomorrow's project), until then I have apples to use. I made a quick lunch out of leftover tacos that I had previously served with avocado. My kids love avocado, so we didn't have any leftover and one lonely fish taco is not a meal. So using what I happened to have on hand I made a salad (or kind of a slaw, perhaps?) that goes exceptionally well with tacos and is a touch fancier than the avocado and sea salt I served the day before.

Apple Cheddar Jalapeno Salad

2 cups shredded apple, skin on (this was 1 large granny smith and 2 small rome beauties for me)

1/2 cup sharp cheddar cheese (preferably raw from grass-fed cows)

Juice from 1 lime

1 TBSP plain whole milk yogurt

1/4 cup cilantro, chopped

1 jalapeno, seeds and stems removed, finely diced

1/8 tsp chili powder

1/4 tsp sea salt


Use a large grater and shred apples and cheese into a bowl. Squeeze lime juice into the bowl. Add yogurt, chopped cilantro, diced jalapeno, chili powder, and sea salt. Stir to combine and serve.

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  • Response
    I love these jalapeno salads. The cream and mixture of some nutrient full fruits and vegetables make it perfect one. People can even eat it without any other food. Overall it is complete for a meal because it have all the vital things which are needed for good health.

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