Chayote Salad Recipes

CHAYOTE SALAD

Steps:

• Place chayotes in a saucepan and cover with water. Cook over medium-high heat until they are soft and a knife can be inserted easily. This process will take about 15 to 20 minutes depending on the size of the chayotes and how tender they are. Usually, larger chayotes take longer to cook.
• While the chayotes are cooking, mix the olive oil, vinegar, salt, and pepper in a small bowl. Before adding the oregano to the dressing, crush the oregano with the tips of your fingers. Add the oregano to the dressing along with the onion and mix. Taste and add more salt if needed, based on your personal taste.
• Once the chayotes are cooked, gently remove from the saucepan using cooking tongs and drain. Now, with the help of a vegetable peeler, remove the peel. Cut the chayote into cubes or slices.
• Place the chayotes on a serving plate and drizzle with the dressing. You can serve this salad either cold or warm. As I mentioned above, you can also add some Queso Fresco cubes to the salad. Enjoy!

CHAYOTE SALAD RECIPE

Steps:

• Cook bacon* and cut into bite sized pieces.
• Mince onion and put it in a bowl of cool water to reduce the onion bite. Set aside for a few minutes. Drain before using and pat dry with paper towel.
• Combine dressing ingredients and set aside.
• Dice chayote into bite sized pieces, shred cheese.
• Combine all salad ingredients in a large bowl. Add dressing and stir well to combine.
• Serve immediately or refrigerate until ready to serve.
• Enjoy! :)

CHAYOTE SALAD

Steps:

• Combine chayote, chile pepper, cilantro, lemon juice, oil, and vinegar in large bowl.
• Toss to thoroughly coat.
• Sprinkle with salt and pepper.
• Garnish with cilantro springs.

CHAYOTE AND HEARTS-OF-PALM SALAD

Steps:

• Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
• Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
• Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
• Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.

CHAYOTE SALAD

Steps:

• Toss together in a bowl. Turn out onto a platter and sprinkle with more salt and pepper.;

CHAYOTE SALAD RECIPE

Steps:

• Mix dressing and cilantro.
• Toss chayotes, tomatoes and carrots in large bowl. Add dressing mixture; mix lightly. Cover.
• Refrigerate at least 1 hour before serving.