Chayote and Avocado Salad
Votes: 3
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mexican chayote was cultivated in Central America by ancient Native American tribes. There, it is still popular and widely used in cooking, much like zucchini in Russia. But recently, chayote has become increasingly common in our markets. One of the easiest ways to prepare it is by slicing it into a vegetable salad. Slice avocado, chayote, and radish into very thin slices and drizzle with the dressing. The juicy, crunchy chayote pairs perfectly with the soft, creamy avocado.
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Recipe:
Try chayote, a mild-flavored Mexican squash that looks like a green pear. In a bowl, whisk together the juice of 2 limes, 2 tablespoons olive oil, and a pinch each of sugar and salt. Thinly slice 1 peeled chayote, 1 avocado, and 4 radishes; gently toss with the dressing.
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