Mexican cuisine · Salads & Mezze

Ensalada de Chayote

Crisp-tender chayote cubes with tomato, onion, and cilantro, tossed with lime and olive oil.

Ingredients · for 4 servings

• 4 chayotes
• 3 tomatoes
• 1/2 red onion
• 1 serrano chile
• 1/2 bunch cilantro
• 2 limes
• 4 tbsp olive oil
• 1 tsp dried oregano
• Salt, pepper

Instructions

1. Peel the chayotes, halve them, cut out the soft core, and dice the flesh into 1.5 cm cubes.
2. Bring plenty of salted water to a boil and cook the cubes for 10-12 min. until they can be pierced easily with a knife but still have clear bite.
3. Drain the cubes, shock immediately in cold water, and drain thoroughly on a towel so the dressing will cling later.
4. Halve, seed, and dice the tomatoes, finely dice the red onion, and slice the serrano chile into thin rings.
5. Whisk the juice of both limes with the olive oil, the crumbled oregano, salt, and pepper, and toss loosely with the chayote cubes.
6. Sprinkle with chopped cilantro, chill for 15 min., and serve cold as a side to grilled dishes.