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Mexican Vegetarian Salad

Fresh.n.Natural's picture
Mexican Vegetarian Salad served as the appetizer for the party we organized yesterday and there was not a single person who left without appreciating. This Mexican Vegetarian Salad was truly mouth-watering that even we liked it a lot. Try it!
  Chayote 1 Medium, quartered
  Fresh torn spinach leaves 720 Milliliter (3 Cups)
  Garbanzo beans 11 Ounce, cooked, drained (330 Grams)
  Ripe avocado 1 , pitted, peeled and cut in chunks
  Shredded sharp cheddar cheese 240 Milliliter (1 Cup)
  Olives 120 Milliliter, pitted (1/2 Cup)
  Vinegar 240 Milliliter (1 Cup)
  Salad oil 120 Milliliter (1/2 Cup)
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon (3 Milliliters)
  Paprika 1⁄2 Teaspoon (3 Milliliters)
  Freshly ground pepper 1⁄4 Teaspoon (1 Milliliter)
  Cayenne 1 Pinch

Cook chayote in a small amount of boiling water for about 15 minutes or until tender.
Rinse pieces in cold water; peel and remove seeds.
Cut into 1/2-inch chunks.
In a large salad bowl toss together chayote, spinach, garbanzo beans, avocado, cheese and olives.
In ajar place the vinegar, oil, garlic and seasonings; cover and shake well.
Pour some over salad and toss.

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Mexican Vegetarian Salad Recipe