Chayote and Tomato Salad

Farm.Fares's picture

Dec. 05, 2011


Chayotes 14 Ounce , peeled and cut in half lengthwise (2 Medium)
Olive oil/Salad oil 3 Tablespoon
Lime juice 3 Teaspoon
White wine vinegar/White vinegar 3 Tablespoon
Pepper 1/8 Teaspoon
Salt 1/4 Teaspoon
Sugar 1/4 Teaspoon
Crumbled basil 1/4 Teaspoon
Finely chopped green pepper 1/3 Cup (5.33 tbs)
Finely chopped green onion 1/3 Cup (5.33 tbs)
Lettuce leaves 4
Tomatoes 2 Medium , peeled and cut in thin wedges



1. Cut chayote into thin slices and in halves.

2. Discard its seeds and cut the slices into thirds.


3. Insert the chayote slices into 2 quarts boiling water.

4. Cook 1 minutes.

5. Drain the water after 1 minute and place the slices in cold water so that the cooking stops.

6. Drain the cold water.

7. In another bowl mix sugar, salt, pepper, lime juice, vinegar and also basil.

8. Mix chayote, onions and green pepper.


9. Cover the bowl and refrigerate it for an hour.


10. Serve Chayote And Tomato Salad in a bowl with fresh lettuce leaves, filled with chayote mixture and garnished with tomato wedges.

Recipe Summary

Difficulty Level: Easy
Cook Time: 2 Minutes
Ready In: 2 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 145Calories from Fat 102

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 133 mg5.54%

Total Carbohydrates 10 g3.3%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet