Salade de christophines (chayote salad)
Try this flavorful chayote salad recipe, a perfect mix of vibrant colors and fresh flavors. A delicious blend of crisp vegetables and zesty dressing!
Ingredients:
- 2 medium chayote, peeled and seeded (see Tip)
- 2 tablespoons red-wine vinegar
- ¼ cup extra-virgin olive oil
- ½ teaspoon Dijon mustard
- ¼ teaspoon anchovy paste
- 1 head Bibb or Boston lettuce
- 1 tablespoon minced red bell pepper
Instructions:
- Grate the chayote using the large holes of a box grater. Put the grated chayote in a clean cotton towel (avoid using terry cloth) and firmly squeeze to remove extra moisture. Move the chayote to a medium-sized bowl. Mix vinegar, oil, mustard, and anchovy paste in a small bowl. Drizzle the vinaigrette over the chayote; mix thoroughly. Let it sit for 10 minutes to marinate.
- Place lettuce leaves nicely on a medium platter. Add the marinated chayote on top and decorate with bell pepper. Serve right away.
Summary:
- Calories: 587 kcal
- Fat: 55 g
- Protein: 6 g
- Carbs: 23 g
- Potassium: 936 mg
- Magnesium: 74 mg