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

Nancy and Don Compton, Sacramento, California
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

207 calories; calories from fat 70%; protein 6.6g; fat 16g; saturated fat 5.4g; carbohydrates 11g; fiber 1.3g; sodium 127mg; cholesterol 20mg.
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