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.
