Chayote Salad

Chayote, a pale green fruit with a shape similar to avocado, tastes like a cross between cucumber and apple. Look for it September through May; prepare and serve it similar to summer squash.

Chayote Salad + enlarge image
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Makes:
6 servings
Yields:
6 side-dish servings
Prep:
30 mins
Marinate:
3 hrs
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Chayote Salad

Ingredients
3
medium chayotes, peeled, seeded, and cut into 1/2-inch pieces
1
cup canned garbanzo beans, rinsed and drained
1/4
cup lemon juice
1/4
cup olive oil or salad oil
1/4
cup water
1
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/2
teaspoon sugar
1/4
teaspoon salt
2
1/4
cup sliced pitted ripe olives
6
lettuce leaves
2
tablespoons chopped red onion
2
medium tomatoes, cut into wedges

Directions

  1. In a medium saucepan cook chayotes, covered, in a small amount of boiling salted water for 5 to 6 minutes or until tender; drain. Rinse with cold water to stop cooking; drain well. Transfer to a medium mixing bowl; add garbanzo beans.
  2. For marinade, in a screw-top jar combine lemon juice, olive oil or salad oil, water, basil, sugar, salt, and garlic. Cover and shake well. Pour marinade over chayote mixture, stirring to coat well. Cover and marinate in the refrigerator for 3 to 24 hours, stirring occasionally.
  3. To serve, drain chayote mixture, reserving marinade. Stir in olives. Spoon chayote mixture onto 6 lettuce-lined plates. Top each serving with chopped red onion and tomato wedges. Drizzle with some of the reserved marinade. Makes 6 side-dish servings.

Nutrition Facts

(Chayote Salad)
    Per serving:
  • 83 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 175 mg sodium,
  • 10 g carb.,
  • 3 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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