- 1 chayote (about 9 ounces)
- 1 cup ice water
- 3/4 cup vertically sliced red onion (1 small)
- 3/4 cup (1 1/2-inch) strips orange bell pepper
- 1/2 cup fresh corn kernels (about 1 small ear)
- 2 tablespoons finely chopped fresh cilantro
- 1 1/2 tablespoons finely chopped seeded jalapeño pepper
- 1 (14-ounce) can hearts of palm, rinsed, drained, and cut crosswise into 1/2-inch slices
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 2 tablespoons ketchup
- 1 tablespoon extravirgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon hot pepper sauce
- Dash of sugar
- 6 Boston lettuce leaves
- 1/4 cup chopped pitted ripe olives
- calories 80
- caloriesfromfat 41 %
- fat 3.6 g
- satfat 0.5 g
- monofat 2.2 g
- polyfat 0.6 g
- protein 2.6 g
- carbohydrate 12.2 g
- fiber 3.1 g
- cholesterol 0.0 mg
- iron 2 mg
- sodium 363 mg
- calcium 48 mg
How to Make It
Cut chayote in half lengthwise. Cook chayote in boiling water 3 minutes; drain. Rinse with cold water; drain well. Peel chayote; discard seeds and membranes. Cut chayote into 1/2-inch cubes. Place in a large bowl.
Combine 1 cup ice water and onion in a small bowl. Cover and refrigerate.
Add bell pepper strips and next 4 ingredients (through hearts of palm) to chayote.
4, Combine juices and next 5 ingredients (through sugar) in a small bowl; stir well with a whisk. Add juice mixture to chayote mixture; toss gently. Cover and refrigerate at least 3 hours.
Drain onions well. Place 1 lettuce leaf on each of 6 plates; top each serving with 2/3 cup pepper mixture. Top each serving with onion and 2 teaspoons olives.
Beer note: This salad is soaked in citrus juices, making a German hefe-weizen the perfect choice. Paulaner Hefe-Weizen ($9/six-pack) offers a distinctive banana aroma, while a refreshing tartness from the use of 60 percent wheat helps it to stand up to the high acidity. —Jeffery Lindenmuth