Chayote Squash Salad (Salada de Chuchu)
Cook Time: 10 minutes
Prep Time: 30 minutes
Total Time: 40 minutes
Description
Simple and easy to make, this salad features a South American vegetable, the chayote squash, which is increasingly available in US markets. It’s a refreshing option for lunch or snacks, boasting very low carbs, low protein, and it’s vegan-friendly with low cholesterol.
Recipe Category
Lunch/Snacks
Keywords
Vegetable, South American, Very Low Carbs, Low Protein, Vegan, Low Cholesterol, Free Of…, < 60 Mins, Refrigerator, Stove Top
Ingredients
- 1 cup water
- 6 chayote squash
- 3 cloves garlic
- 1 onion
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 sprigs Italian parsley
- 1/4 cup olive oil
- 5 tablespoons white vinegar
Nutritional Information (per serving)
- Calories: 196.8
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 307.5mg
- Carbohydrates: 17.1g
- Fiber: 6g
- Sugar: 7.4g
- Protein: 3.2g
Recipe Instructions
| Step | Instructions |
|---|---|
| 1 | Bring the water to a boil in a deep pot. |
| 2 | Put the chayote squash into the boiling water and boil for 10 minutes; do not overcook. |
| 3 | Drain in a colander. |
| 4 | Slice the squash and place in a salad bowl with garlic, onion, salt, pepper, parsley, oil, and vinegar. |
| 5 | Mix well and refrigerate before serving. |
Directions
-
Boil the Water: In a deep pot, bring the water to a rolling boil over medium-high heat.
-
Cook the Chayote Squash: Once the water is boiling, carefully add the chayote squash to the pot. Boil for exactly 10 minutes, ensuring not to overcook the squash. It should be tender but still crisp.
-
Drain and Cool: After boiling, drain the chayote squash in a colander and let it cool down for a few minutes.
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Prepare the Salad Ingredients: While the squash is cooling, finely chop the garlic and onion. Also, wash and chop the Italian parsley.
-
Combine Ingredients: In a large salad bowl, combine the sliced chayote squash with the chopped garlic, onion, salt, ground black pepper, and Italian parsley.
-
Add Oil and Vinegar: Drizzle the olive oil and white vinegar over the salad ingredients.
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Mix Well: Gently toss all the ingredients together until they are evenly coated with the oil and vinegar dressing.
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Chill Before Serving: Cover the salad bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
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Serve: Once chilled, give the salad a final toss and serve it as a refreshing side dish or a light snack. Enjoy the crisp texture and vibrant flavors of this delightful chayote squash salad!
Tips
- Be careful not to overcook the chayote squash, as it can become mushy.
- For added flavor, you can sprinkle some crumbled feta cheese or toasted nuts on top before serving.
- This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just give it a good stir before serving.
- Feel free to adjust the seasoning according to your taste preferences. You can add more salt, pepper, or even a squeeze of lemon juice for extra zest.
