Chayote and hearts of palm salad
Delight in a refreshing chayote and hearts of palm salad that bursts with crisp textures and vibrant flavors. Incorporate this zesty dish into your culinary repertoire.
Ingredients:
- 1 garlic clove
- 3/4 teaspoon salt
- 1/4 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped white onion
- 910g chayotes (also called mirlitons; 4 medium)
- 2 (14 to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
- 2 large celery ribs, thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro leaves
Instructions:
- Crush garlic with 1/2 teaspoon salt using the flat side of a large heavy knife until it forms a paste. Combine lime juice, oil, and the garlic paste in a large bowl, then mix in the onion until coated.
- Slice the chayotes in half lengthwise, peel them using a vegetable peeler, and remove the pits with a spoon. Cut the chayotes into 1/3-inch-thick slices horizontally, then slice each piece lengthwise to create 1/3-inch-thick sticks (they may vary in size).
- Boil the chayotes in a large pot (4 to 6 quarts) of salted water over medium heat until they are slightly firm, around 6 minutes. Drain in a colander, then while still warm, add them to the bowl with the prepared dressing. Let them cool to room temperature.
- Slice the hearts of palm diagonally into 1/4-inch-thick pieces, then mix them with the chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss the ingredients together and serve.
Summary:
- Calories: 937 kcal
- Fat: 61 g
- Protein: 30 g
- Carbs: 93 g
- Potassium: 3123 mg
- Magnesium: 453 mg