Chayote And Avocado Salad Recipes

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WATERCRESS, CHAYOTE, PAPAYA, AND AVOCADO SALAD



Watercress, Chayote, Papaya, and Avocado Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 15

Tropical Dressing, recipe follows
1 bunch watercress, cleaned
2 chayotes, cooked and diced into 1-inch cubes
1 cup ripe papaya, diced into 1/2-inch cubes
1 cup ripe avocado into 1/2-inch cubes
Salt and pepper
1/2 cup deep-fried green plantain slivers, for garnish
2 tablespoons finely chopped shallots
3 tablespoons lime juice
2 tablespoons orange juice
4 tablespoons sherry vinegar
1 teaspoon honey
1/4 cup olive oil
1 teaspoon freshly grated nutmeg
Salt and pepper

Steps:

  • Place some the dressing in a large bowl and gently toss the watercress with the dressing, lightly shaking off excess. Remove to a serving dish. Toss the chayote with some dressing and add on top of the watercress. Repeat this process with the papaya, and then the avocado, tossing them in the remaining dressing. Season with salt and pepper and top with fried plaintain slivers.
  • In a glass jar with a tight-fitting lid, add all the ingredients and shake vigorously to blend. Refrigerate until ready to use.

CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING



Chayote Slaw with Avocado and Cilantro Dressing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 cups julienned peeled chayote (about 1 pound chayote)
2 cups shredded red cabbage (about 1/4 of a small cabbage)
2 cups julienned carrots
1 cup julienned jicama (about 1/4 of a jicama)
1/2 cup thinly sliced scallions (4 to 5 scallions), 1 tablespoon reserved for garnish
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt
3/4 cup crema or sour cream
1/2 cup freshly squeezed orange juice (from 2 to 3 navel oranges)
1/4 cup fresh cilantro, stems and leaves
2 tablespoons lime juice (about 1 lime)
1 tablespoon light agave or honey
1 1/2 teaspoons chipotle hot sauce
1/2 teaspoon minced garlic (about 1 small clove)
1 small or 1/2 ripe large avocado, cut into cubes (about 3/4 cup cubed avocado)
1/2 large jalapeno, stemmed, seeded and minced (about 2 tablespoons minced)

Steps:

  • In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
  • To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
  • When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.

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