Ensalata de Chayote (Chayote salad)
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3chayotes, about ¾ to 1 pound each
- Salt to taste, if desired
- 2teaspoons imported mustard
- 2tablespoons red wine vinegar
- 6tablespoons peanut, vegetable or corn oil
- Freshly ground pepper to taste
- 2teaspoons finely minced garlic
- ¼teaspoon dried hot-pepper flakes
- 1cup thin-sliced red onion
- 3cups thin-sliced, halved red ripe tomatoes if available
- ¼cup finely chopped parsley
- 2flat fillets of anchovies, cut in small pieces
Nutritional analysis per serving (8 servings)
145 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using swivel-bladed paring knife, peel chayotes. Split in half and put in kettle with water to cover and salt to taste. Bring to boil and let simmer about 15 minutes or until just tender when pierced with fork. Drain and run briefly under cold water. Drain again. The seeds are edible.
- Step 2
Cut each half crosswise. Cut the halves lengthwise into quarter-inch-thick slices. There should be five cups or slightly less.
- Step 3
Put mustard, vinegar and oil in salad bowl. Blend well. Add salt and pepper to taste. Add chayotes and remaining ingredients. Blend well and serve cold.
Private Notes
Comments
what the heck is imported mustard? imported from where? when I looked at the “Shop ingredients” it showed French’s mustard, which I believe is made in the good old USA. I ended up using Grey Poupon because it was in the fridge.
Followed very closely, but measured with my heart when it came to the dressing. I don’t do anchovies so added some crumbled feta. A very pretty and unexpected salad that used the bounty of tomatoes and parsley from my mother’s garden. It would be a fabulous side dish for fish or shrimp, or even a nice lemon chicken. Alas, I am vegetarian so my life is comprised of side dishes as entrees (and I secretly love it).
This is a surprisingly good salad dish with lovely colors and vegetable textures. I used a good homemade raspberry fruit vinegar, but the overall recipe can be a very nice base to other embellishments.
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