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Chayote Salad

James Carrier
Yield Makes 6 servings
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


  • 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

Nutrition 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

How to Make It

  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.