Chayote Salad
Chayote Salad
Photography by Jodi Pudge
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 8080 cal |
| pro | 1 g1g pro |
| total fat | 7 g7g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 4 g4g carb |
| fibre | 2 g2g fibre |
| chol | 0 mg0mg chol |
| sodium | 276 mg276mg sodium |
| potassium | 139 mg139mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 11 vit A |
| vit C | 1212 vit C |
| folate | 66 folate |
Both the chayote and dressing can be prepared ahead, but toss them together just before serving because liquid will drain from your vegetables if dressed in advance.
Ingredients
- 3 small chayotes 3 small chayotes
- 3 tbsp extra-virgin olive oil 3 tbsp extra-virgin olive oil
- 2 tbsp lime juice 2 tbsp lime juice
- 1/2 small clove garlic , finely grated1/2 small clove garlic, finely grated
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 2 tbsp chopped fresh cilantro 2 tbsp chopped fresh cilantro
Preparation
In large bowl, whisk together oil, lime juice, garlic, salt and pepper. Add chayote and cilantro; toss.
Additional information : Variation
Zucchini Salad: Instead of the chayote, use 3 small untrimmed zucchini (1 lb/450 g); simmer, whole, until tender-crisp, about 7 minutes.
Source : Canadian Living Magazine: May 2011
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