Chayote And Avocado Salad Recipes

CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING

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 RECIPE

Steps:

• Cook bacon* and cut into bite sized pieces.
• Mince onion and put it in a bowl of cool water to reduce the onion bite. Set aside for a few minutes. Drain before using and pat dry with paper towel.
• Combine dressing ingredients and set aside.
• Dice chayote into bite sized pieces, shred cheese.
• Combine all salad ingredients in a large bowl. Add dressing and stir well to combine.
• Serve immediately or refrigerate until ready to serve.
• Enjoy! :)

WATERCRESS, CHAYOTE, PAPAYA, AND AVOCADO SALAD

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 SALAD WITH LEMONY HOT SAUCE

Steps:

• In a mortar and pestle, blender, or food processor, combine the peppers and the salt and process until the mixture is a thick paste. Gradually add the onion and garlic, and process, scraping down the sides of the container as necessary, until they are incorporated into the paste. Add the lemon juice and process again. Transfer the sauce to a glass bowl, cover with plastic wrap, and allow to stand for 30 minutes so that the flavors can marry.
• In a large heavy skillet, heat the olive oil over medium heat. Add the chayote and saute, stirring occasionally, for about 10 minutes, or until forktender. Add the salt and pepper, remove from the heat, and cool to room temperature. Chill in the refrigerator for 2 hours. Arrange the slices on a platter and drizzle with the sauce.

AVOCADO AND PAPAYA SALAD

Steps:

• Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
• In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

ORANGE, CHAYOTE, HAM AND AVOCADO SALAD

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.