Chayote Citrus Salad

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:

  1. Dragonfruit (LOVE it, never buy it. Why? I don’t know.)
  2. Turnip Greens (I am sure I ate these in Nashville a few times)
  3. 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

Prep Time20 minutes
Course: Salad, Side Dish
Cuisine: Plant-Based, Vegan
Keyword: Chayote, Citrus, Salad
Yield: 2 Servings
Calories: 138kcal


  • 1 chayote
  • 2 large oranges
  • 1/2 red onion
  • 1 tbsp olive oil
  • 1-2 limes juiced
  • fresh cilantro to taste
  • salt & pepper


  • 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.

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