Chayote Salad
Chayote SaladPhotography by Jodi Pudge
- Portion size: 6
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 80 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 276 mg |
| potassium | 139 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 1 |
| vit C | 12 |
| folate | 6 |
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 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
Preparation
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.
Source : Canadian Living Magazine: May 2011
