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.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Instructions
- 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.
Reviews
…and tasty. We tried this with Splenda instead of sugar for the South Beach Diet. Chayote is common in Mexican grocers if you cannot find in regular supermarkets. And not expensive. makes for a nice simple crunchy healthy salad. We’ve started to eat this regularly.
I had high hopes since I like all the ingredients in the recipe. I was disappointed. The radishes were too strong for the salad. After eating some of it I realized it was missing something so I added fresh parsley. It helped but not enough to where I’d make it again.
Nice and refreshing. The radishes pick it up. I always wondered about those Chayotes at the store and how they can be used.
I’ve made this recipe several times. It’s light and refreshing and a great change of pace. The chayote is crisp and is a perfect compliment to the creamy avocado, radish and lime flavors.
Very fresh tasting and easy to make. I think I didn’t get the chayote thin enough with my food processor, maybe need to use a mandolyn which I don’t have. I had never tried Chayote before and it’s so fresh, more like an apple than a squash. Try it, you’ll be surprised. I didn’t have any radishes, so just used avocado & chayote.