In our household, I make the grocery lists and my husband tends to do the shopping. This week, we started a new grocery game; I wrote “surprise me!” on the list and my husband DELIVERED. This will be a new tradition, for sure. He channeled his inner Ted Allen and came home with:
- Dragonfruit (LOVE it, never buy it. Why? I don’t know.)
- Turnip Greens (I am sure I ate these in Nashville a few times)
- Chayote (wait, what?)
I had genuinely never heard of Chayote before. In my research, I learned that it is a squash and is rich in vitamin C. It can be eaten raw, roasted, or sautéed and tastes like a cross between a potato and an apple, without the sweetness. With plans to make sheet pan fajitas, I decided to try out a citrus-forward Chayote salad. Man, I’m glad I did.
Chayote Citrus Salad
Yield: 2 Servings
Calories: 138kcal
Materials
- 1 chayote
- 2 large oranges
- 1/2 red onion
- 1 tbsp olive oil
- 1-2 limes juiced
- fresh cilantro to taste
- salt & pepper
Instructions
- Slice chayote into matchsticks, segment orange, and thinly slice red onion.
- Place prepared chayote, orange, and red onion into a large bowl and add lime juice.
- Pour olive oil over salad and sprinkle with salt and pepper. Stir to mix.
- Add cilantro to taste.
- Let salad marinate in refrigerator for 1-8 hours. The longer, the better.
- Serve Chilled.