Mexican Chayote Salad (Ensalada de Chayote)

A refreshing mexican salad, with ingredients readily available in most markets even outside Mexico.

| Yield: 4 people | Preparation: | Cooking, refrigerating: | Total time: | | by:

Chayote Salad:


* 4 chayotes
* 1/2 medium onion
* 1/2 cup of cilantro leaves
* 1/4 cup olive oil
* 1/4 cup vinegar
* the juice from two lemons
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt (or to taste)
* 2 cloves garlic
* 1/2 cup sliced and pitted black olives
* grated Cotija cheese, substitute for Parmesan if unavailable


1) Cut the chayotes in halves lengthwise and put them in water in a large saucepan. Cook over medium heat for about 30 minutes or until tender - do not overcook the chayotes or they will fall apart. Drain and let them cool down.

2) Chop finely the onion and cilantro leaves. Peel the cooked chayotes and dice coarsely.

3) Prepare the vinaigrette: in a jar with tight fitting lid, combine the olive oil, vinegar, lemon juice, pressed-in garlic cloves, oregano and salt. Close the bottle and shake until all ingredients are thoroughly mixed.

4) Place the chayote cubes, chopped cilantro and onions in a bowl and pour the vinaigrette over. Mix everything gently, so you do not to break the pieces of chayote, until all ingredients are well coated in the vinaigrette.

5) Put this salad in the refrigerator for one hour or more to cool it down, and to allow the flavors to combine. Take it out of the refrigerator 20 minutes before serving. It can be served as is or with the grated Cotija cheese sprinkled on top. If you have some of this salad left over, it keeps well in the fridge for several days.

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