Crunchy apple fruit and nut salad

Name: Crunchy apple fruit and nut salad
Prep time: 20 min
Total time: 20 min
Yield: 6 as a starter
Cuisine: Mexican
Ingredients: 1 x 432g tin pineapple chunks in fruit juice; 5 apples (we used Granny Smith), cored and thinly sliced; 75g pecans, toasted and roughly chopped; 75g raisins; 50g Greek-style natural yogurt; 150g soured cream; 2 x Sweet Gem lettuces, separated

Serves: 6 as a starter

Prep time: 20 mins

Total time: 20 mins

Recipe photograph by Ant Duncan

Crunchy apple fruit and nut salad

Recipe by Adriana Cavita

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This is similar to a Waldorf salad but with pineapple and walnuts. Chef Adriana Cavita's recipe is inspired by a dish that some families in her native Mexico City eat on Christmas Eve. 'The salad adds a crunch and freshness to what could be a rich meal,' she says

Serves: 6 as a starter

Prep time: 20 mins

Total time: 20 mins

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Nutritional information (per serving)

Calories

255Kcal

Fat

15gr

Saturates

5gr

Carbs

24gr

Sugars

24gr

Fibre

4gr

Protein

4gr

Salt

0.1gr

Adriana Cavita

Adriana Cavita grew up in a small village near Mexico City. She was inspired to cook by her grandma, who owned a street food business selling quesadillas, tacos and tamales. Having worked at some of the world's top restaurants, she now has her own in London called Cavita

See more of Adriana Cavita’s recipes

Adriana Cavita

See more of Adriana Cavita’s recipes

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Ingredients

1 x 432g tin pineapple chunks in fruit juice
5 apples (we used Granny Smith), cored and thinly sliced
75g pecans, toasted and roughly chopped
75g raisins
50g Greek-style natural yogurt
150g soured cream
2 x Sweet Gem lettuces, separated

Step by step

Drain the pineapple into a sieve over a bowl to catch the juice.
Place the pineapple and apples in a large bowl with most of the pecans and raisins.
Mix the yogurt, soured cream and 3 tablespoons of the pineapple juice together with some seasoning, then toss through the contents of the bowl until well coated. The salad can be prepped ahead and chilled overnight, letting the flavours develop.
Arrange the lettuce leaves on a platter. Spoon the apple salad into the centre and top with the remaining pecans and raisins.

Serve with