Best Chayote Or Mirliton Salad Recipes

CHAYOTE SALAD

Chayote Salad image

Chayote Salad Recipe | Chayotes are also added to many stews (like the well-liked Caldo de Res and Caldo de Pollo), cooked on their own in a tomato sauce, and also battered fried and served on top of a rich tomato sauce.

Provided by Mely Martínez

Time 25m

Number Of Ingredients 9

Ingredients

2 chayotes (large)
2 tablespoons olive oil
1 tablespoon mild vinegar
1 tablespoon water
1 tsp oregano Mexicano
1/2 tsp. salt
¼ tsp freshly ground pepper
¼ white or red onion (cut into thin slices or chopped)
½ cup Mexican Queso Fresco (cut into cubes)

Steps:

Place chayotes in a saucepan and cover with water. Cook over medium-high heat until they are soft and a knife can be inserted easily. This process will take about 15 to 20 minutes depending on the size of the chayotes and how tender they are. Usually, larger chayotes take longer to cook.
While the chayotes are cooking, mix the olive oil, vinegar, salt, and pepper in a small bowl. Before adding the oregano to the dressing, crush the oregano with the tips of your fingers. Add the oregano to the dressing along with the onion and mix. Taste and add more salt if needed, based on your personal taste.
Once the chayotes are cooked, gently remove from the saucepan using cooking tongs and drain. Now, with the help of a vegetable peeler, remove the peel. Cut the chayote into cubes or slices.
Place the chayotes on a serving plate and drizzle with the dressing. You can serve this salad either cold or warm. As I mentioned above, you can also add some Queso Fresco cubes to the salad. Enjoy!

Nutrition Facts : ServingSize 0.75 cup, Calories 127 kcal, Carbohydrate 4 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 450 mg, Fiber 1 g, Sugar 2 g

CHAYOTE OR MIRLITON SALAD

Chayote or Mirliton Salad image

From a 1998 issue of Sunset Magazine. I use roasted red bell pepper instead of the raw one. Mozzarella or any firm cheese of your choice which will hold its shape can be substituted for the cheddar. Other fresh chiles can be used instead of jalapeno.

Provided by zeldaz51

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 chayotes
1 fresh jalapeno chile, minced
1 -2 roasted red pepper, in 1/4 inch dice
2 -4 ounces monterey jack cheese or 2 -4 ounces cheddar cheese, in 1 inch by 1/4 inch sticks
1 avocado, peeled and cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
1/3 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro (or more to taste)
salt, pepper to taste

Steps:

In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (the soft seed is edible). Add diced chayotes to water; simmer until tender, about 10 minutes. Drain, then shock in ice water and drain again.
Gently combine cooked chayote jalapeno, roasted peppers, cheese, avocado, and green onions in a large bowl.
Mix vinegar, oil, and cilantro, then to the mixed vegetables and cheese. Mix gently. Season to taste.

Nutrition Facts : Calories 220.6, Fat 18.9, SaturatedFat 4.9, Cholesterol 13.4, Sodium 88.7, Carbohydrate 10.1, Fiber 5.5, Sugar 2.5, Protein 5.8