Traditional Mexican Christmas Salad

1. 1

   Slice 1/4 of the top off of each apple and reserve.

2. 2

   Using melon baller, scoop out the apple flesh to leave a hollow cavity (which will be filled with finished salad).

3. 3

   Coarsely chop the apple flesh and mix with the remaining ingredients in large bowl.

4. 4

   Season with salt and pepper, to taste.

5. 5

   Spoon about 3 tablespoons of the mixture in each hollowed out apple and place the reserved tops on the filling (any unused filling can be refrigerated for up to 1 day).

6. 6

   Serve cold or at room temperature.

7. 7

   Cook's Note: To prevent the apples from turning brown while preparing the filling, place them in a bowl of water with the juice of 2 limes added.

* Per serving · 4 servings · Values may vary.

No additional tips available.