Chayote Salad

A crisp and crunchy summer salad loaded with chayote, bell pepper and red onion, tossed in a light and tangy dressing.

Chayote salad is the perfect summer salad to make for a bbq. A salad doesn’t get more refreshing than this one especially on a hot summer day.

Ingredients for Chayote Salad

• 6 Chayote peeled, seeded and julienned

• 1 Bell pepper, julienned

• 1 Red onion, thinly sliced

• 1/4 Cup, finely chopped cilantro

• 1 Cup, Vegetable or Peanut oil

• 1 Lemon, juiced

• 1/4 Cup, white wine vinegar

• Salt and pepper to taste

What exactly is Chayote anyway?

Chayote is part of the squash family. The taste, when eaten raw, is a cross between a cucumber, jicama and an apple. When cooked, chayote takes on a zucchini like texture and taste.

Chayote is a great alternative to use for any squash. You can use Chayote in stews, stir fry’s, on the grill, salads, salsas and much more.

Click here to learn about the health benefits of Chayote.

Prep Time for the Chayote Salad

Start by peeling your Chayote like you would an apple. Please know that as you peel the skin off, the chayote becomes a bit slippery. I like to use a paper towel to grip the chayote as I am peeling it.

Once the chayote is peeled, cut it in half and then into quarters. Remove the seed from the quartered pieces and then julienne the chayote. Remember, the chayote will be a bit slippery, so be careful when cutting.

Next up is the pepper. Cut the pepper into quarters, removing the membrane and julienne as well.

Second to last up is the red onion. Cut the bottoms off and slice down the middle. Thinly slice each half.

Last but not least, finely chop up the cilantro.

This Chayote salad recipe comes from the same person that shared her Smoked Tomato and Tomatillo Salsa with me many, many years ago. We loved sharing recipes and cooking with each other back in the day. It’s those memories with friends and food that had me start this food blog.

Time to mix things up

Place your julienned vegetables into a large bowl. Top with the finely chopped cilantro. Pour the vegetable oil over the veggies, then the vinegar and lastly freshly squeezed lemon juice. Sprinkle with some salt and pepper, to taste. Mix everything together until well coated with the dressing. Cover the Chayote salad and marinate for at least an hour however the longer it sits, the better it gets.

This Chayote salad would be a great side dish along with my Sausage Burgers with Peppers and Onions. Enjoy~Christina

Chayote Salad

Recipe by Christina Scanlon

Course: SidesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

A crisp and crunchy summer salad that sits in a light and tangy dressing. A must have for summer bbq’s.

Ingredients

• 6 Chayote, peeled and julienned

• 1 Bell pepper, julienned

• 1 Red Onion, sliced thinly

• 1/4 Cup Cilantro, chopped

• 1 Cup Vegetable or peanut oil

• 1 lemon, juiced

• 1/4 Cup White wine vinegar

• salt and pepper, to taste

Directions

• Prepare the vegetables and place in a large bowl.
• Top with finely chopped cilantro.
• Season with salt and pepper, to taste.
• Pour the vegetable oil, vinegar and lemon juice over the vegetables.
• Cover and refrigerate for at least 2 hours if not longer (the better)
• You can make this the day before. Just keep refrigerated.

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