Chayote Salad
Recipe from Better Homes and Gardens

The pale green wrinkled fruit, chayote (chi-OH-tay), has a shape similar to avocado, firm texture, moist flesh, and tastes like a cross between cucumber and apple. Look for it September through May; prepare and serve it similar to summer squash.


Chayote Salad

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Servings: 6 side-dish servings
Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Related Categories: Garlic, Lemons, Lettuce, Low Calorie, Low Carb, Low Fat, Low Sodium, Marinades, Onions, Tomatoes, Vegan Salads, Vegetable Salad
 
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Ingredients
  • 3  medium
    chayotes, peeled, seeded, and cut into 1/2-inch pieces
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  • 1  cup
    canned garbanzo beans, rinsed and drained
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  • 1/4  cup
    lemon juice
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  • 1/4  cup
    olive oil or salad oil
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  • 1/4  cup
    water
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  • 1  tablespoon
    snipped fresh basil or 1 teaspoon dried basil, crushed
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  • 1/2  teaspoon
    sugar
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  • 1/4  teaspoon
    salt
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  • 2  cloves
    garlic, minced
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  • 1/4  cup
    sliced pitted ripe olives
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  • 6 
    lettuce leaves
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  • 2  tablespoons
    chopped red onion
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  • 2  medium
    tomatoes, cut into wedges
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Directions
1.
In a medium saucepan cook chayotes, covered, in a small amount of boiling salted water for 5 to 6 minutes or until tender; drain. Rinse with cold water to stop cooking; drain well. Transfer to a medium mixing bowl; add garbanzo beans.
2.
For marinade, in a screw-top jar combine lemon juice, olive oil or salad oil, water, basil, sugar, salt, and garlic. Cover and shake well. Pour marinade over chayote mixture, stirring to coat well. Cover and marinate in the refrigerator for 3 to 24 hours, stirring occasionally.
3.
To serve, drain chayote mixture, reserving marinade. Stir in olives. Spoon chayote mixture onto 6 lettuce-lined plates. Top each serving with chopped red onion and tomato wedges. Drizzle with some of the reserved marinade. Makes 6 side-dish servings.
Nutrition information
Calories 83, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 175 mg, Carbohydrate 10 g, Fiber 3 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
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