Pear-shaped chayote (pronounced chi-YO-tee) squash have a mild, zucchini-like taste but a firmer texture than summer squash. Because they are easier to prepare and more readily available than nopalitos (cooked cactus palms), we’ve used them in a salad traditionally made with the sliced cactus. Canned nopalitos can be found in Mexican grocery stores if you want to make the recipe more authentic.
- serving (1 cup dressed salad)Servings
- 1 clove garlic, minced (1 tsp.)
- 2 Tbs. lime juice
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 3 Tbs. olive oil
- 1–2 drops hot sauce, optional
- 2 chayote squash, diced (2 cups)
- 1 bunch radishes, sliced (1 cup)
- 6 green onions, thinly sliced (1/2 cup)
- 4 cups watercress or arugula
1. Whisk together lime juice, garlic, oregano, and chili powder in bowl. Whisk in oil and hot sauce, if using. Let stand 30 minutes at room temperature.
2. Cook chayotes in large pot of boiling, salted water 10 minutes, or until tender. Drain, and cool.
3. Combine chayotes, radishes, green onions, watercress, and dressing in bowl. Toss well.
- Serving Size: Serves 8
- Calories: 61
- Carbohydrate Content: 3 g
- Fat Content: 5 g
- Fiber Content: 1 g
- Sodium Content: 162 mg