GRILLED CORN SALAD WITH CHAYOTE SQUASH
My roasted corn salad with chayote squash. Refrigerate overnight, if possible. The longer that the mixture is allowed to sit, the more flavorful it will become.
Provided by Christopher Stolworthy
Time 9h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Oil corn, chayote squash, zucchini, and chile peppers; place on a rack for 5 minutes to allow excess oil to drip off.
- Transfer vegetables to the preheated grill and cook until they have a nice brown crust, 10 to 15 minutes. The corn should have some kernels that are close to burning, and the peppers will be expanding and making popping noises. Remove from the grill and allow to cool, about 30 minutes.
- Remove and discard the plastic-like skin from the peppers by scraping the blade of a knife along the outsides. Mince peppers, dice zucchini and chayote, and cut corn kernels off the cobs. Transfer all to a bowl and add onion, cilantro, lime zest and juice, and salt to taste. Add more olive oil if the mixture is dry or if you want the flavor to be more pronounced.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 32.6 g, Fat 4 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.6 g, Sodium 58.3 mg, Sugar 8 g
SEARED CHILEAN SEA BASS WITH CITRUS POACHED MUSSELS, CHAYOTE SQUASH, AVOCADO CILANTRO SALAD, AND BLUE CRAB ESSENCE
Steps:
- Mussels: Toast orange peels in a large, dry skillet or saucepan (with a lid that fits) until fragrant. Add olive oil and then onions, and saute over high heat for 30 seconds. Add mussels and stir them around a little. Add wine and cover with the lid; cook until mussels have opened, approximately 3 minutes. Strain and reserve liquid. Remove mussels from shells, reserve mussels, and discard shells.
- Citrus Emulsion: Combine orange juice and reserved mussel liquid in a small saucepan. Reduce liquid over medium-high heat until it takes on the consistency of a syrup. While still hot, add butter, 1 piece at a time, stirring constantly. Keep warm.
- Blue Crab Essence: Carefully drop crabs into a pot of rapidly boiling water for 4 minutes. Prepare an ice water bath. Drain crabs and immediately plunge them into the ice bath to halt the cooking. Pull all of the meat out of the claws and set aside. Crack crabs in half, discard anything that looks funky, rinse them, and reserve the shells.
- Bring fish fumet (or water) to a simmer in a saucepan. Add crab shells and simmer for 45 minutes. Strain liquid through a fine chinois into another saucepan, discarding crab shells. To the liquid, add cream and butter. Keep warm.
- Avocado Salad: Toss all ingredients together in a small bowl. Cover and refrigerate until ready to serve. Bring to room temperature before serving.
- Chayote Squash: Heat butter in a skillet over high heat. Add squash and cilantro and saute until tender. Keep warm until ready to serve.
- Chilean Sea Bass: Heat oil and butter in a large skillet over high heat. When pan is very hot, add fish and sear on each side until fully cooked through in the middle. Cooking time will vary based on the thickness of your fillets, but it should not take more than a couple minutes on each side. You may have to sear the fish in 2 batches so as not to over-crowd the pan.
- While fish is cooking, reheat mussels in the Citrus Emulsion and reheat the crabmeat in butter.
- To serve, spoon the Citrus Emulsion onto the middle of the plate, in a circle and spoon chayote on top. Arrange fish on top of chayote, and top fish with the Avocado Salad. Garnish with 4 mussels tightly around the chayote. With an immersion blender, froth the Blue Crab Essence. Spoon about 3 tablespoons of the essence around the plate, and place the crabmeat next to the froth.
CHAYOTE SALAD
Provided by Food Network
Categories side-dish
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Toss together in a bowl. Turn out onto a platter and sprinkle with more salt and pepper.;
WATERCRESS, CHAYOTE, PAPAYA, AND AVOCADO SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place some the dressing in a large bowl and gently toss the watercress with the dressing, lightly shaking off excess. Remove to a serving dish. Toss the chayote with some dressing and add on top of the watercress. Repeat this process with the papaya, and then the avocado, tossing them in the remaining dressing. Season with salt and pepper and top with fried plaintain slivers.
- In a glass jar with a tight-fitting lid, add all the ingredients and shake vigorously to blend. Refrigerate until ready to use.
CHAYOTE AND AVOCADO SALAD
In Mexico and other parts of the world, chayote is usually chopped and cooked until tender. But you can skip the cooking and toss it thinly sliced with avocado, radish and your favorite dressing for a crisp refreshing salad.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.
CHAYOTE SALAD
Make and share this Chayote Salad recipe from Food.com.
Provided by mersaydees
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine chayote, chile pepper, cilantro, lemon juice, oil, and vinegar in large bowl.
- Toss to thoroughly coat.
- Sprinkle with salt and pepper.
- Garnish with cilantro springs.
Nutrition Facts : Calories 192.3, Fat 18.2, SaturatedFat 2.5, Sodium 4.5, Carbohydrate 7.8, Fiber 2.9, Sugar 2.8, Protein 1.4
CUBAN CHAYOTE SALAD
Make and share this Cuban Chayote Salad recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil chayotes until tender, 10-15 minutes. Remove from heat and cut into 1" cubes.
- Mix the rest of ingredients and pour over cubed chayote.
- Place in refrigerator for about 1 hour.
- Serve over lettuce. Enjoy!
Nutrition Facts : Calories 114.6, Fat 9.3, SaturatedFat 1.3, Sodium 105.8, Carbohydrate 8, Fiber 3.5, Sugar 3.8, Protein 1.7
CHIPOTLE SHRIMP, BLACK BEAN-QUINOA SALAD, GRILLED CHAYOTE RECIPE
Provided by á-170456
Number Of Ingredients 13
Steps:
- Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juice, and salt and pepper to taste. Marinate chayote squash in 2 tablespoons olive oil, 1 tablespoon garlic, 2 tablespoons lime juice, and salt and pepper to taste. Grill or saute until soft. Saute shrimp in remaining olive oil for 2 minutes, add garlic, and saute 1 minute longer. Add wine and chipotle chiles and reduce wine by 1/2 by cooking at a boil for approximately 1 minute. Remove from heat and whisk in butter. Plate black bean-quinoa mixture on plates and divide squash equally to each plate. Divide shrimp and sauce on each plate and garnish with remaining cilantro. This recipe yields 4 servings.
CHAYOTE SQUASH SALAD (SALADA DE CHUCHU)
Simple Easy to make salad with a South American vegetable that is becoming increasingly more available in US markets.
Provided by Steve P.
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the water to a boil in a deep pot.
- Put the chayote squash into the boiling water and boil for 10 minutes; do not overcook.
- Drain in a colander.
- Slice the squash and place in a salad bowl with garlic, onion, salt, pepper, parsley, oil and vinegar.
- Mix well and refrigerate before serving.
Nutrition Facts : Calories 196.8, Fat 14, SaturatedFat 2, Sodium 307.5, Carbohydrate 17.1, Fiber 6, Sugar 7.4, Protein 3.2
ROASTED CHAYOTE AND RED PEPPER SALAD WITH TANGERINE DRESSING
Categories Salad Citrus Fruit Leafy Green Pepper Appetizer Roast Low Fat Bell Pepper Winter Tangerine Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Make dressing:
- Whisk together scallions, chile, juice, oil, and vinegar in a large bowl and season with salt and pepper.
- Make salad:
- Cut chayote halves lengthwise into 1/4-inch-thick slices and arrange in 1 layer in two thirds of a lightly oiled shallow baking pan. Put bell pepper quarters, skin sides up, in other third of pan. Roast in middle of oven, uncovered, until chayote is browned in spots and bell pepper skins are blistered, about 30 minutes. Immediately add chayote to dressing and toss to coat.
- Transfer hot bell peppers to a small bowl. Cover and let stand 10 minutes, then peel. Cut bell peppers into 1/4-inch-thick strips and add to chayote with any pepper juices accumulated in bowl. Add lettuce and toss to coat.
CHAYOTE AND HEARTS-OF-PALM SALAD
Categories Citrus Garlic Herb Onion Vegetable Side Vegetarian Vegan Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 10
Steps:
- Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.
- Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
- Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.
- Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.
CORNMEAL CRUSTED SHRIMP WITH SPICY 3-2-1 SAUCE AND CHAYOTE SALAD
Steps:
- Preheat a fryer to 375 degrees F.
- Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper.
- On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.
- In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning.
- In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving.
FESTIVE CHAYOTE SALAD RECIPE - (4.4/5)
Provided by jjadin
Number Of Ingredients 15
Steps:
- Place the chayotes in a large saucepan with water to cover generously. Add the salt, bring to boil over high heat, reduce the heat to medium, and cook until tender but still firm, about 30 minutes. Drain the chayotes and corn. When cool enough to handle, peel the chayotes and cut into 1/2 inch dice. Cook the corn quickly and drain. Place the chayotes, corn, and tomatoes in a bowl and set aside. Place the onion slices in a heatproof bowl and add boiling water to cover. Let soak long enough for the slices to lose some of their crispness but not become limp, 2-3 minutes. Drain the onions well, cover, and refrigerate until cold. To make the dressing, whisk together the canola and olive oils. Whisk in the vinegar and lime juice and then add the oregano, sugar, red pepper flakes, Tabasco, salt, and pepper. Taste and adjust seasonings. Pour 1/2 cup of the dressing over the vegetables. Scatter the onion rings on top and serve.
CHAYOTE AND HEARTS OF PALM SALAD
Provided by Aarón Sánchez
Yield 8 servings
Number Of Ingredients 10
Steps:
- Mince garlic and mash into a paste with 1/2 teaspoon salt using the side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add the onion and toss to coat.
- Halve the chayotes lengthwise, then peel them with a vegetable peeler and scoop out the pits with a spoon. Cut the chayotes crosswise into 1/3-inch-thick slices, then halve the slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).
- Cook the chayotes in a 4 to 6-quart pot of boiling salted water, over medium heat, until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss them into the bowl with the dressing. Cool to room temperature.
- Cut the hearts of palm diagonally into 1/4-inch-thick slices, then add them to the chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss and serve.
CHAYOTE SQUASH SALAD WITH PARSLEY
With a taste similar to cucumber, chayote squash gives this salad a cool, refreshing flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 4
Steps:
- Quarter squash, and discard inner membranes. Cut each squash quarter lengthwise into four pieces, and transfer to a steamer basket.
- Bring 2 cups water to a boil in a large saucepan. Place basket in saucepan; reduce heat to low so that water simmers. Cover; steam squash until tender and translucent, about 30 minutes. Transfer to a medium bowl to cool. Toss with oil and parsley; season with salt and pepper. Chill until cold, 1 to 2 hours. Serve salad garnished with parsley leaves, if desired.
ENSALATA DE CHAYOTE (CHAYOTE SALAD)
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
- Cut each half crosswise. Cut the halves lengthwise into quarter-inch-thick slices. There should be five cups or slightly less.
- 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.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 568 milligrams, Sugar 5 grams, TransFat 0 grams
CACTUS, CHAYOTE, AND GREEN-APPLE SALAD
Steps:
- Put 1 cactus paddle, flat side down, on a work surface. Scrape horizontally from narrow base of paddle toward wider end with a vegetable peeler or knife to cut off thorns and brown spots. Dethorn paddle on other side in same manner, then trim all around edge. Repeat with remaining paddles, then cut paddles crosswise into 1/4-inch-thick slices.
- Blanch cactus in a 6- to 8-quart pot of boiling salted water until just softened, about 1 minute. Immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and rinse under cold water. Pat dry, then transfer to a large bowl along with chayotes, apple, and scallions.
- Cut peel and all white pith from 3 oranges with a sharp knife. Working over bowl containing cactus mixture, cut segments free from membranes, letting segments fall into bowl. Squeeze juice from membranes and remaining orange into bowl, then add lime juice, salt, and pepper and toss. Let stand until chayotes are wilted, about 30 minutes.
- While salad stands, toast pumpkin seeds in 2 tablespoons oil in a 10-inch heavy skillet over moderately low heat, stirring frequently, until puffed and pale golden, 3 to 4 minutes. Remove from heat and stir in cayenne. Cool seeds in oil in skillet.
- Drain salad in a colander set over a bowl, then transfer juice to a 1-quart saucepan and boil until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Remove from heat and whisk in remaining 3 tablespoons oil. Return salad to bowl and toss with dressing, pumpkin seeds with oil from skillet, and salt to taste.
ORANGE, CHAYOTE, HAM AND AVOCADO SALAD
Tender chayotes, orange segments, avocados and ham are arranged in a spiral in this refreshing (and mighty attractive!) chilled salad.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Cut chayotes into 1/2-inch thick slices. Place in large pot of boiling water; cook 10 to 15 min. or until tender. Drain chayotes; cool.
- Arrange sliced chayote on serving platter. Arrange the oranges and ham on top of chayote slices. Sprinkle with onions; drizzle with dressing. Refrigerate until ready to serve.
- Slice avocado; arrange over salad just before serving.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 6 g
CHAYOTE, CORN & TOMATO SALAD
Colorful, interesting side dish on a buffet table or as an addition to any meal. Chayotes are widely used as a vegetab le in Mexico
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- After steaming the chayote, cool, peel and cut into 1/2" cubes.
- Combine the chayote, corn, tomatoes& green onions.
- In your blender or food processor blend together the lime juice, salt& red pepper flakes.
- Slowly pour in the olive oil with the blender on.
- Toss the dressing with the salad, sprinkle with the parsley flakes Chill and serve.
Nutrition Facts : Calories 237.3, Fat 18.9, SaturatedFat 2.6, Sodium 206.1, Carbohydrate 18.1, Fiber 3.4, Sugar 4.7, Protein 2.9
CHAYOTE OR MIRLITON SALAD
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
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
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