Chayote And Avocado Salad Recipes

CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING

Chayote Slaw with Avocado and Cilantro Dressing image

Provided by Valerie Bertinelli

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 cups julienned peeled chayote (about 1 pound chayote)
2 cups shredded red cabbage (about 1/4 of a small cabbage)
2 cups julienned carrots
1 cup julienned jicama (about 1/4 of a jicama)
1/2 cup thinly sliced scallions (4 to 5 scallions), 1 tablespoon reserved for garnish
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt
3/4 cup crema or sour cream
1/2 cup freshly squeezed orange juice (from 2 to 3 navel oranges)
1/4 cup fresh cilantro, stems and leaves
2 tablespoons lime juice (about 1 lime)
1 tablespoon light agave or honey
1 1/2 teaspoons chipotle hot sauce
1/2 teaspoon minced garlic (about 1 small clove)
1 small or 1/2 ripe large avocado, cut into cubes (about 3/4 cup cubed avocado)
1/2 large jalapeno, stemmed, seeded and minced (about 2 tablespoons minced)

Steps:

In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.

CHAYOTE SALAD

Chayote Salad image

Provided by Food Network

Categories side-dish

Time 5m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

6 Chayote (a.k.a. Chocho, or Christophine), peeled and thinly sliced
2 yellow peppers, julienned
1 red onion, thinly sliced
1/4 cup cilantro, chopped
1 lemon, juiced
1/4 cup white wine vinegar
1 cup peanut or vegetable oil
Salt and fresh ground pepper, to taste

Steps:

Toss together in a bowl. Turn out onto a platter and sprinkle with more salt and pepper.;

WATERCRESS, CHAYOTE, PAPAYA, AND AVOCADO SALAD

Watercress, Chayote, Papaya, and Avocado Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Tropical Dressing, recipe follows
1 bunch watercress, cleaned
2 chayotes, cooked and diced into 1-inch cubes
1 cup ripe papaya, diced into 1/2-inch cubes
1 cup ripe avocado into 1/2-inch cubes
Salt and pepper
1/2 cup deep-fried green plantain slivers, for garnish
2 tablespoons finely chopped shallots
3 tablespoons lime juice
2 tablespoons orange juice
4 tablespoons sherry vinegar
1 teaspoon honey
1/4 cup olive oil
1 teaspoon freshly grated nutmeg
Salt and pepper

Steps:

Place some the dressing in a large bowl and gently toss the watercress with the dressing, lightly shaking off excess. Remove to a serving dish. Toss the chayote with some dressing and add on top of the watercress. Repeat this process with the papaya, and then the avocado, tossing them in the remaining dressing. Season with salt and pepper and top with fried plaintain slivers.
In a glass jar with a tight-fitting lid, add all the ingredients and shake vigorously to blend. Refrigerate until ready to use.

CHAYOTE AND AVOCADO SALAD

Chayote and Avocado Salad image

In Mexico and other parts of the world, chayote is usually chopped and cooked until tender. But you can skip the cooking and toss it thinly sliced with avocado, radish and your favorite dressing for a crisp refreshing salad.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.

ORANGE, CHAYOTE, HAM AND AVOCADO SALAD

Orange, Chayote, Ham and Avocado Salad image

Tender chayotes, orange segments, avocados and ham are arranged in a spiral in this refreshing (and mighty attractive!) chilled salad.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield Makes 4 servings, 1 cup each.

Number Of Ingredients 6

Ingredients

2 chayotes, peeled
3 seedless oranges, segmented
4 slices OSCAR MAYER Baked Cooked Ham, cut into quarters
1/4 cup finely chopped red onions
1/4 cup KRAFT Zesty Italian Dressing
1 avocado

Steps:

Cut chayotes into 1/2-inch thick slices. Place in large pot of boiling water; cook 10 to 15 min. or until tender. Drain chayotes; cool.
Arrange sliced chayote on serving platter. Arrange the oranges and ham on top of chayote slices. Sprinkle with onions; drizzle with dressing. Refrigerate until ready to serve.
Slice avocado; arrange over salad just before serving.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 6 g

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