Chayote Salad

Name: Chayote Salad
Ingredients: 2 chayotes (1 1/4 lb. total); 1 fresh jalapeno chili (3/4 oz.); 1 red bell pepper (6 oz.); 1/4 pound cheddar or mozzarella cheese; 1 firm-ripe avocado (10 oz.); 1/3 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons chopped fresh cilantro; 1/2 cup thinly sliced green onions; Salt and pepper

10 ingredients

3 steps

Ingredients

2 chayotes (1 1/4 lb. total)
1 fresh jalapeno chili (3/4 oz.)
1 red bell pepper (6 oz.)
1/4 pound cheddar or mozzarella cheese
1 firm-ripe avocado (10 oz.)
1/3 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1/2 cup thinly sliced green onions
Salt and pepper

Directions

1

In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (soft seed is edible). Add chayotes to water, and simmer until tender when pierced, about 10 minutes. Drain. Immerse in cold water until cool; drain again.
2

Meanwhile, stem and seed chili and bell pepper. Finely chop chili. Cut bell pepper into 1/4-inch squares. Cut cheese into 1/4- by 1-inch sticks. Peel and pit avocado and cut into 1/2-inch cubes. Combine ingredients in a wide bowl.
3

In a small bowl, mix vinegar, oil, and cilantro. Add vinegar mixture, chayotes, and onions to vegetables in wide bowl. Mix gently. Add salt and pepper to taste.