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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2011
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 276 mg
- Protein 1 g
- Calories 80.0
- Total fat 7 g
- Potassium 139 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 2.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 12.0
