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

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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


  • 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. 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.
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