In the Kitchen today…

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What: Chopped Apple Salad with Toasted Coconut and Yogurt
Where: Family Table
Who: Shaye Elliott

This little salad is a gem. Sweet from raw honey, tart from apple and lemon, creamy from yogurt, spicy from cinnamon, crunchy from almonds, and roasty from toasted coconut. Nothing exotic or profound here, just a wonderful, wonderful marriage of flavor and texture. This truly met my every hope of delight.

I halved the amount of both the yogurt and the honey Elliott calls for. This was simply to go easy on the dairy and sugar load and it still was plenty creamy and sweet. She does not specify what kind of apple to use, so I used the inexpensive and perky Granny Smith. The only other change I made was to use walnuts instead of almonds, and it was a very good call. Walnuts always pair exquisitely with cinnamon and honey.

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