Chayote Squash Salad Salada De Chuchu Recipes

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CHAYOTE AND AVOCADO SALAD



Chayote and Avocado Salad image

In Mexico and other parts of the world, chayote is usually chopped and cooked until tender. But you can skip the cooking and toss it thinly sliced with avocado, radish and your favorite dressing for a crisp refreshing salad.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.

CHAYOTE SQUASH SALAD (SALADA DE CHUCHU)



Chayote Squash Salad (Salada de Chuchu) image

Simple Easy to make salad with a South American vegetable that is becoming increasingly more available in US markets.

Provided by Steve P.

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 quart water
6 chayotes, peeled,cores removed
3 cloves garlic, crushed
1 large onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons Italian parsley, chopped
1/4 cup olive oil
5 tablespoons white vinegar

Steps:

  • Bring the water to a boil in a deep pot.
  • Put the chayote squash into the boiling water and boil for 10 minutes; do not overcook.
  • Drain in a colander.
  • Slice the squash and place in a salad bowl with garlic, onion, salt, pepper, parsley, oil and vinegar.
  • Mix well and refrigerate before serving.

Nutrition Facts : Calories 196.8, Fat 14, SaturatedFat 2, Sodium 307.5, Carbohydrate 17.1, Fiber 6, Sugar 7.4, Protein 3.2

CHAYOTE SALAD RECIPE



Chayote Salad Recipe image

Take your salad game to the next level with our Chayote Salad Recipe. Chayotes, tomatoes and carrots are tossed with cilantro and KRAFT Lite Thousand Island Dressing in this chilled Chayote Salad Recipe.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 4

1/2 cup KRAFT Lite Thousand Island Dressing
4 medium chayotes, cubed, cooked and drained
1 cup cherry tomatoes
1 cup sliced carrots, cooked, drained

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.

Nutrition Facts : Calories 40, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0.9053 g

CUBAN CHAYOTE SALAD



Cuban Chayote Salad image

Make and share this Cuban Chayote Salad recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

6 chayotes (also known as meletons or mirletons)
1/2 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil

Steps:

  • Boil chayotes until tender, 10-15 minutes. Remove from heat and cut into 1" cubes.
  • Mix the rest of ingredients and pour over cubed chayote.
  • Place in refrigerator for about 1 hour.
  • Serve over lettuce. Enjoy!

Nutrition Facts : Calories 114.6, Fat 9.3, SaturatedFat 1.3, Sodium 105.8, Carbohydrate 8, Fiber 3.5, Sugar 3.8, Protein 1.7

GRILLED CORN SALAD WITH CHAYOTE SQUASH



Grilled Corn Salad with Chayote Squash image

My roasted corn salad with chayote squash. Refrigerate overnight, if possible. The longer that the mixture is allowed to sit, the more flavorful it will become.

Provided by Christopher Stolworthy

Time 9h35m

Yield 6

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, or more to taste
8 ears corn, shucked
2 chayote squash, peeled and quartered
2 medium zucchini, quartered lengthwise
2 Anaheim chile peppers
1 medium red onion, minced
1 bunch fresh cilantro, minced
1 medium lime, zested and juiced
1 pinch salt to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Oil corn, chayote squash, zucchini, and chile peppers; place on a rack for 5 minutes to allow excess oil to drip off.
  • Transfer vegetables to the preheated grill and cook until they have a nice brown crust, 10 to 15 minutes. The corn should have some kernels that are close to burning, and the peppers will be expanding and making popping noises. Remove from the grill and allow to cool, about 30 minutes.
  • Remove and discard the plastic-like skin from the peppers by scraping the blade of a knife along the outsides. Mince peppers, dice zucchini and chayote, and cut corn kernels off the cobs. Transfer all to a bowl and add onion, cilantro, lime zest and juice, and salt to taste. Add more olive oil if the mixture is dry or if you want the flavor to be more pronounced.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 32.6 g, Fat 4 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.6 g, Sodium 58.3 mg, Sugar 8 g

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