Chayote Salad

Chayote Salad
Photo by James Carrier

Ingredients

  • 2 chayotes (1 1/4 lb. total)
  • 1/3 cup white wine vinegar
  • ¼ pound cheddar or mozzarella cheese
  • 1 red bell pepper (6 oz.)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 fresh jalapeño chili (3/4 oz.)
  • + 3 more ingredients
    • 1 firm-ripe avocado (10 oz.)
    • Salt and pepper
    • ½ cup thinly sliced green onions

1. In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (soft seed is edible). Add chayotes to water, and simmer until tender when pierced, about 10 minutes. Drain. Immerse in cold water until cool; drain again. 2. Meanwhile, s...

View full recipe at My Recipes

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