Last night’s “salad” (Thai fresh rolls) got me thinking about how nice it would be to have more fork-free salad options. This one is a total winner. Cut the top off of an apple, then carve the insides out with a melon baller or other scooper. Use the apple flesh for the salad, along with the ingredients listed below. When you close it up, I wonder if you could hold it closed with a rubber band? What a cute addition to a sack lunch! It’s kind of a spin on Waldorf salad, but lighter and more zesty.
Stuffed Apple Salad with Pistachios and Oranges
Ingredients:
- 2 crisp apples
- 1 carrot, shredded
- 1 stalk celery, chopped
- 1 handful of pistachios
- 1 handful of raisins
- 2 radishes, quartered and sliced
- 1 orange, peeled and diced
Directions:
- Cut the tops off of the apples. Reserve the tops.
- Scoop the apples out with a melon baller.
- Chop up the apple flesh and mix it with the rest of the ingredients.
- Stuff the apples and close them with the tops of the apples.
- To eat, take off “lid,” hold the apple vertically, and carefully eat the salad as you also take bites around the edges of the apple shell, as if you were eating the last of an ice cream cone or a messy burrito.
Serves 2.