Chayote Salad might sound intimidating but trust us: It’s not. The chayote was a favorite fruit of the Aztecs and Mayans. It’s also known as vegetable pear, mirliton and christophene. When you go shopping for chayote, remember that they age as much as we do, so if they’re wrinkled, they’re old. When young, the chayote skin is tender and quite edible. If your selection is not as young as you’d prefer, peel away the skin before you slice it.
- 1 Healthy Fat
- 1 Vegetables
Ingredients:
- 3 chayote, pitted and thinly sliced
- 1 serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
- 1/4 cup chopped fresh cilantro
- Juice of 1 small lemon, strained
- 1/3 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Salt
- Freshly ground black pepper
- Small sprigs cilantro, for garnish
Directions:
- In a large bowl, combine the chayote, chile pepper, cilantro, lemon juice, oil, and vinegar. Toss to coat well. Sprinkle with salt and pepper. Garnish with the cilantro sprigs.
