Festive Chayote Salad Recipe 445

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

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.

CUBAN CHAYOTE SALAD

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!

FESTIVE CHAYOTE SALAD RECIPE - (4.4/5)

Steps:

• Place the chayotes in a large saucepan with water to cover generously. Add the salt, bring to boil over high heat, reduce the heat to medium, and cook until tender but still firm, about 30 minutes. Drain the chayotes and corn. When cool enough to handle, peel the chayotes and cut into 1/2 inch dice. Cook the corn quickly and drain. Place the chayotes, corn, and tomatoes in a bowl and set aside. Place the onion slices in a heatproof bowl and add boiling water to cover. Let soak long enough for the slices to lose some of their crispness but not become limp, 2-3 minutes. Drain the onions well, cover, and refrigerate until cold. To make the dressing, whisk together the canola and olive oils. Whisk in the vinegar and lime juice and then add the oregano, sugar, red pepper flakes, Tabasco, salt, and pepper. Taste and adjust seasonings. Pour 1/2 cup of the dressing over the vegetables. Scatter the onion rings on top and serve.