Chayote Salad

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

Yield: Makes 6 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 70%
  • Protein: 6.6g
  • Fat: 16g
  • Saturated fat: 5.4g
  • Carbohydrate: 11g
  • Fiber: 1.3g
  • Sodium: 127mg
  • Cholesterol: 20mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chayote Salad Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy