CHAYOTE SQUASH SALAD (SALADA DE CHUCHU)
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
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 AND AVOCADO SALAD
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 SALAD
Provided by Food Network
Categories side-dish
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Toss together in a bowl. Turn out onto a platter and sprinkle with more salt and pepper.;
GRILLED CORN SALAD WITH CHAYOTE SQUASH
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
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
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 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
ENSALATA DE CHAYOTE (CHAYOTE SALAD)
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Using swivel-bladed paring knife, peel chayotes. Split in half and put in kettle with water to cover and salt to taste. Bring to boil and let simmer about 15 minutes or until just tender when pierced with fork. Drain and run briefly under cold water. Drain again. The seeds are edible.
- Cut each half crosswise. Cut the halves lengthwise into quarter-inch-thick slices. There should be five cups or slightly less.
- Put mustard, vinegar and oil in salad bowl. Blend well. Add salt and pepper to taste. Add chayotes and remaining ingredients. Blend well and serve cold.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 568 milligrams, Sugar 5 grams, TransFat 0 grams
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