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 AND HEARTS OF PALM SALAD
Provided by Aarón Sánchez
Yield 8 servings
Number Of Ingredients 10
Steps:
- Mince garlic and mash into a paste with 1/2 teaspoon salt using the side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add the onion and toss to coat.
- Halve the chayotes lengthwise, then peel them with a vegetable peeler and scoop out the pits with a spoon. Cut the chayotes crosswise into 1/3-inch-thick slices, then halve the slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
- Cook the chayotes in a 4 to 6-quart pot of boiling salted water, over medium heat, until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss them into the bowl with the dressing. Cool to room temperature.
- Cut the hearts of palm diagonally into 1/4-inch-thick slices, then add them to the chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss and serve.
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 SQUASH
Provided by Amanda Hesser
Categories easy, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine squash and broth in a medium saucepan. Cover, and place over medium-low heat. Simmer until squash is tender, about 12 minutes, adding more broth if pan becomes dry.
- Meanwhile, melt butter in small skillet over low heat. Add onion, and saute until translucent. Remove from heat, and add parsley.
- Add onion mixture and cream to cooked squash and its remaining liquid. Toss to mix. Season with salt and pepper to taste. Return to medium heat just until cream is bubbling and squash is reheated. Serve immediately.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 404 milligrams, Sugar 3 grams, TransFat 0 grams
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 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.
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