Tested till perfect Chayote Salad
Chayote Salad
Photography by Jodi Pudge

Chayote Salad

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.

By Andrew Chase and The Test Kitchen

Source: Canadian Living Magazine: May 2011

Recipe3 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 3small chayotechayotes
  • 3 tbsp 3tbspextra-virgin olive oil
  • 2 tbsp 2tbsplime juice
  • 1/2 1/2small clove garliccloves of garlic, finely grated
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspchopped fresh cilantro
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In saucepan of boiling salted water, boil chayotes until tender-crisp, about 5 minutes. Drain and chill under cold water; drain well. Slice thinly; pat dry with paper towels.

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.

Nutritional Information Per serving: about

cal 80 pro 1g total fat 7g sat. fat 1g
carb 4g fibre 2g chol 0mg sodium 276mg
potassium 139mg

% RDI:

calcium 1 iron 2 vit A 1 vit C 12
folate 6
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