Prep 30 mins
Cook 10 mins
Simple Easy to make salad with a South American vegetable that is becoming increasingly more available in US markets.
- 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
- 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.
This is the first time I've tried chayote. It was okay this way, but no one was crazy about it. I might try stuffing it next time. I think this is a good salad for people who love similar cucumber type salads (with the vinegar and oil). My DD said she would like it, but it (the chayote) was too watery.
This salad is wonderful! When cooked, the chayote sweetens slightly and takes on a nuttier taste, which blends very well with the vingear. I did cut back on the olive oil (purely a preference move). Light, tasty and just plain good eatin'! Thanks, 1Steve!