Chayote or Mirliton Salad
From a 1998 issue of Sunset Magazine. I use roasted red bell pepper instead of the raw one. Mozzarella or any firm cheese of your choice which will hold its shape can be substituted for the cheddar. Other fresh chiles can be used instead of jalapeno.
- Ready In:
- 2 chayotes
- 1 fresh jalapeno chile, minced
- 1 -2 roasted red pepper, in 1/4 inch dice
- 2 -4 ounces monterey jack cheese or 2 -4 ounces cheddar cheese, in 1 inch by 1/4 inch sticks
- 1 avocado, peeled and cut into 1/2 inch cubes
- 1⁄2 cup thinly sliced green onion
- 1⁄3 cup white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro (or more to taste)
- salt, pepper to taste
- In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (the soft seed is edible). Add diced chayotes to water; simmer until tender, about 10 minutes. Drain, then shock in ice water and drain again.
- Gently combine cooked chayote jalapeno, roasted peppers, cheese, avocado, and green onions in a large bowl.
- Mix vinegar, oil, and cilantro, then to the mixed vegetables and cheese. Mix gently. Season to taste.