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
How to Make It
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.
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.
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.
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