Chayote Salad

Chayote Salad Recipe
James Carrier
Pair chayote, a tender Mexican squash, with jalapeños, bell pepper, avocado, and cheese, and toss with a homemade cilantro vinaigrette for a unique south-of-the-border salad


Makes 6 servings

Recipe from


Nutritional Information

Calories 207
Caloriesfromfat 70 %
Protein 6.6 g
Fat 16 g
Satfat 5.4 g
Carbohydrate 11 g
Fiber 1.3 g
Sodium 127 mg
Cholesterol 20 mg


2 chayotes (1 1/4 lb. total)
1 fresh jalapeño chili (3/4 oz.)
1 red bell pepper (6 oz.)
1/4 pound cheddar or mozzarella cheese
1 firm-ripe avocado (10 oz.)
1/3 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1/2 cup thinly sliced green onions
Salt and pepper


1. In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (soft seed is edible). Add chayotes to water, and simmer until tender when pierced, about 10 minutes. Drain. Immerse in cold water until cool; drain again.

2. Meanwhile, stem and seed chili and bell pepper. Finely chop chili. Cut bell pepper into 1/4-inch squares. Cut cheese into 1/4- by 1-inch sticks. Peel and pit avocado and cut into 1/2-inch cubes. Combine ingredients in a wide bowl.

3. In a small bowl, mix vinegar, oil, and cilantro. Add vinegar mixture, chayotes, and onions to vegetables in wide bowl. Mix gently. Add salt and pepper to taste.


Nancy and Don Compton, Sacramento, California,


June 1998
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