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Ensalada de chayote in a glass bowl with metal spoon
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Ensalada de Chayote

This Ensalada de Chayote recipe is a perfect way to incorporate healthy, hearty vegetables into your home cooked Mexican cuisine.
Course Side Dish
Cuisine Mexican
Keyword chayote recipe, chayote squash, ensalada de chayote, Mexican salad
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Cost $5

Ingredients

  • 2 chayote squash
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup red onion thinly sliced

Instructions

  • Place the whole chayotes in a saucepan, cover with water and bring to a boil. Reduce the heat to simmer and cook covered for 25 minutes. The chayotes should be tender when pierced with a fork but not overly soft or mushy.
  • Drain, let cool and peel the chayotes. Cut them in half, then slice into quarter inch thick half moons. Thinly slice the red onion.
  • Combine the remaining ingredients and whisk until combined and smooth. Add the onions and chayote, mix well and let it sit for 5 to 10 minutes. Serve or cover and refrigerator for up to one day.