Total Calories: 55
Put the Granny Smith and Fuji apples in a large bowl. Stir in the lemon juice to prevent browning. Add the chayotes, jicama, celery, thyme, and celery seeds and toss until well combined. Spoon into salad bowls and sprinkle with the cashews. Serve immediately.
Note: There are two varieties of chayote: one with prickly skin and one with smooth skin. Both types can be found at most Latin markets, and either can be used in this recipe. Their taste has been likened to a combination of cucumber and jicama. Be sure to wear kitchen gloves when you peel them, because exposure to the skins can dry out your hands.
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