CHAYOTE SALAD
Chayote Salad Recipe | Chayotes are also added to many stews (like the well-liked Caldo de Res and Caldo de Pollo), cooked on their own in a tomato sauce, and also battered fried and served on top of a rich tomato sauce.
Provided by Mely Martínez
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- 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!
Nutrition Facts : ServingSize 0.75 cup, Calories 127 kcal, Carbohydrate 4 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 450 mg, Fiber 1 g, Sugar 2 g
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.;
CHAYOTE-JICAMA SALAD
Jicama is a slightly sweet root vegetable enjoyed raw or cooked in a variety of Mexican dishes. Toss it thinly sliced with jicama, carrots and this easy jalapeno lime dressing for a zippy summer salad.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Whisk the lime juice, vegetable oil, jalapeno and 1/2 teaspoon salt in a medium bowl. Peel and slice the chayotes into thin wedges. Peel the jicama; thinly slice lengthwise, then thinly slice crosswise into strips. Thinly slice the carrots. Toss the vegetables with the dressing and season with salt. Cover and refrigerate up to 4 hours. Photograph by Anna Williams
CHAYOTE SALAD RECIPE
FAST, EASY and DELICIOUS! Mix up this salad with the next big SUPERFOOD, chayote squash. It's tasty and healthy You can make it ahead of time in just 20 minutes!
Provided by Myra
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Cook bacon* and cut into bite sized pieces.
- Mince onion and put it in a bowl of cool water to reduce the onion bite. Set aside for a few minutes. Drain before using and pat dry with paper towel.
- Combine dressing ingredients and set aside.
- Dice chayote into bite sized pieces, shred cheese.
- Combine all salad ingredients in a large bowl. Add dressing and stir well to combine.
- Serve immediately or refrigerate until ready to serve.
- Enjoy! :)
Nutrition Facts : Calories 194 kcal, Carbohydrate 4 g, Protein 4 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 287 mg, Sugar 3 g, ServingSize 1 serving
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
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
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 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.
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
FESTIVE CHAYOTE SALAD RECIPE - (4.4/5)
Provided by jjadin
Number Of Ingredients 15
Steps:
- Place the chayotes in a large saucepan with water to cover generously. Add the salt, bring to boil over high heat, reduce the heat to medium, and cook until tender but still firm, about 30 minutes. Drain the chayotes and corn. When cool enough to handle, peel the chayotes and cut into 1/2 inch dice. Cook the corn quickly and drain. Place the chayotes, corn, and tomatoes in a bowl and set aside. Place the onion slices in a heatproof bowl and add boiling water to cover. Let soak long enough for the slices to lose some of their crispness but not become limp, 2-3 minutes. Drain the onions well, cover, and refrigerate until cold. To make the dressing, whisk together the canola and olive oils. Whisk in the vinegar and lime juice and then add the oregano, sugar, red pepper flakes, Tabasco, salt, and pepper. Taste and adjust seasonings. Pour 1/2 cup of the dressing over the vegetables. Scatter the onion rings on top and serve.
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
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