CHAYOTE SALAD
Make and share this Chayote Salad recipe from Food.com.
Provided by mersaydees
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 192.3, Fat 18.2, SaturatedFat 2.5, Sodium 4.5, Carbohydrate 7.8, Fiber 2.9, Sugar 2.8, Protein 1.4
CHAYOTE SALAD WITH LEMONY HOT SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a mortar and pestle, blender, or food processor, combine the peppers and the salt and process until the mixture is a thick paste. Gradually add the onion and garlic, and process, scraping down the sides of the container as necessary, until they are incorporated into the paste. Add the lemon juice and process again. Transfer the sauce to a glass bowl, cover with plastic wrap, and allow to stand for 30 minutes so that the flavors can marry.
- In a large heavy skillet, heat the olive oil over medium heat. Add the chayote and saute, stirring occasionally, for about 10 minutes, or until forktender. Add the salt and pepper, remove from the heat, and cool to room temperature. Chill in the refrigerator for 2 hours. Arrange the slices on a platter and drizzle with the sauce.
CHAYOTE SLAW
Categories Salad Pepper Vegetable Side Sauté Quick & Easy Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Char chili and bell peppers over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and cut chili and peppers into matchstick-size strips.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chayote and sauté; just until crisp-tender, about 1 minute. Cool completely. Combine Sherry wine vinegar and 2 teaspoons Latin Spice Mix in medium bowl. Gradually whisk in 1/2 cup olive oil. Mix in fresh cilantro. Season vinaigrette to taste with salt and pepper.
- Combine chayote, chili and peppers in bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
- *A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
- **A squash-like, pear-shaped fruit similar in flavor to cucumber and often prepared like squash; available at Latin American markets and some supermarkets.
CHAYOTE SQUASH SALAD WITH PARSLEY
With a taste similar to cucumber, chayote squash gives this salad a cool, refreshing flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Quarter squash, and discard inner membranes. Cut each squash quarter lengthwise into four pieces, and transfer to a steamer basket.
- Bring 2 cups water to a boil in a large saucepan. Place basket in saucepan; reduce heat to low so that water simmers. Cover; steam squash until tender and translucent, about 30 minutes. Transfer to a medium bowl to cool. Toss with oil and parsley; season with salt and pepper. Chill until cold, 1 to 2 hours. Serve salad garnished with parsley leaves, if desired.
CHAYOTE SALAD RECIPE
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
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
CHAYOTE AND HEARTS-OF-PALM SALAD
Categories Citrus Garlic Herb Onion Vegetable Side Vegetarian Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 10
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.
CUBAN CHAYOTE SALAD
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
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
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- 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!
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