• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Chayote Salad with Chile Piquin

    Chayote Salad with Chile Piquin is a hearty, savory salad that is a quick to whip up with chayote, avocado, queso freso and dried chile piquin.


    Ingredients
    2
    chayote squash, washed
    2
    teaspoons
    chile piquin, dried
    1/2
    teaspoon
    sea salt
    1/4
    cup
    unfiltered apple cider vinegar
    2
    tablespoons
    Olive Oil
    1/2
    ripe avocado
    1
    ounce
    Queso fresco
    Directions
    Place the chayote in a 4 quart stock pot, and cover with water. Bring to a boil then lower to a medium simmer. Cover and cook 25 - 30 minutes, until chayote can be pierced with a fork but remain slightly firm. Turn off heat, discard hot water, and allow chayote to cool completely.
    Carefully split each chayote in half, removing and discarding the large seed. Dice chayote into 1/2 inch cubes and place on a serving platter.
    To make vinaigrette, use a molcajete or mortar and pestle to pulverize chile piquin.
    Add the sea salt and half of the 1/4 cup vinegar to the mortar, grinding ingredients together. Pour the mixture into a small mixing bowl.
    Add remaining vinegar to mortar and swirl to extract any remaining ingredients. Pour this mixture into mixing bowl also. Add olive oil and set aside.
    Place avocado slices on top of the chayote and sprinkle with queso fresco. When ready to serve, pour over the dressing.

    The base number of servings for this recipe is 4
    OK

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