Chayote Salad with Broccoli and Cucumber, delicious for dinnertime
This Chayote Salad with Broccoli and Cucumber is refreshing, delicious, healthy, and easy to make. Just cut up all the ingredients, add your homemade salad dressing, and you are done within 30 minutes, just in time for dinner.
Have you ever had a chayote salad? I bet you probably have. If you haven’t, don’t worry. Chayote (aka mirliton, choho, christophine, or vegetable pear) is sold in more supermarkets now more than ever. It is mild in taste and has a crunchy texture, just like an apple. You can be creative with this delicious and healthy fruit and vegetable. Yes, chayote is considered both a vegetable and a fruit and is regarded as summer squash.
A chayote is a good option for plant-based. If you are trying to add more vegetables to your meals, you will have a lot of options for cooking with chayote. You can add it to soup, stews, and salad. Pan Roasting and steam are other methods of cooking.
How to buy and cook with Chayote?
You can try many recipes on the internet, but it is easy to create a recipe on your own. But first, let dive into food shopping.
Shopping for chayote: Buy green or white chayote squash that is firm and free of blemishes. Both green and white mirliton or chayote are the same. You may find it in your local market or West-Indian markets.
Store in the refrigerator drawer or a cool area in your kitchen for a few days.
How to use: the skin is edible but not as soft as the flesh. If you want to use the skin, I recommend vinegar to clean the skin or remove the skin. You may want to wear gloves when peeling because it secretes a sticky substance that is non-toxic and may cause irritation to the skin.
Salad: A raw chayote salad is easy to prepare. Make a salad only with chayote and add a salad dressing or create a vinaigrette. Add it to your other salad ingredients or slaw. It can be shredded, sliced, or cubed.
Cooking Methods for mirliton or chayote: grilling, sautéing, boiling, or stir-frying, mix into gumbos, sauces, soups, and curries, and stuffed with seafood, mushroom other types of vegetables.
How to make Chayote Salad with Broccoli and Cucumber
The ingredients you will need to make the salad are as follow:
- Chayote
- Broccoli
- Cucumber
- Mini Sweet Peppers or Sweet Bell Peppers
- Tomatoes
- Red Onion
- Noubess Beau Monde Seasoning
- Extra Virgin Olive oil
To make the chayote salad:
- With a knife or vegetable peeler, remove the skin. Slice the squash in half lengthwise and scoop out the seeds (if preferred – you can also leave the seed to use in your salad). Place the squash on a cutting board, cut-side down, and cut into cubes. Repeat with the remaining chayote squash.
- Separate the broccoli crowns into small florets and put them in a large bowl.
- For the cucumber with a vegetable peeler if preferred. Cut the cucumber in half lengthwise and cut into cubes.
- For peppers, cored, remove the seeds, and slice into chunks (same size as the cucumber and the chayote.) (Use mini sweet peppers or bell peppers)
- Cubed or roughly chopped the tomatoes
- Red Onion, roughly chopped.
To make the salad dressing for the raw chayote salad
In a small bowl, whisk in the oil and Noubess Beau Monde Seasoning.
Make the salad
In a large bowl, add all the vegetables and salad dressing and toss gently. Serve immediately or refrigerate, covered, for up to 5 days.
Recipe Notes
- Recipe variations: add other ingredients such as kale, spinach, scallions, or any other vegetable choice.
- Use other types of salad dressings of choice.
- Can be prepared 2 – 3 days ahead and store in the refrigerator.
- Great side dish for outdoors cooking
Recipe ideas with Chayote
- Crispy Chicken with Chayote and Carrot Stew
- Pan-Roasted Chayote with Sweet Potatoes
- How to make tasty and crispy Chayote Fritters
- The perfect Quick and Easy Chayote Salad
Chayote Salad with Broccoli and Cucumber
Ingredients
- 2 chayote
- 1 bunch broccoli
- 1 cucumber
- 3-4 mini sweet peppers or 2 bell peppers a combination of yellow and red (or orange)
- 2 – 3 diced tomatoes medium or large tomatoes
- 1 large red onion
- 1 tbsp Noubess Beau Monde Seasoning
- ¼ cup extra virgin olive oil
Instructions
Prepare the ingredients
- With a knife or vegetable peeler, remove the skin. Slice the squash in half lengthwise and scoop out the seeds (if preferred – you can also leave the seed to use in your salad). Place the squash on a cutting board, cut-side down, and cut into cubes. Repeat with the remaining chayote squash.
- Separate the broccoli crowns into small florets and put them in a large bowl.
- For the cucumber with a vegetable peeler if preferred. Cut the cucumber in half lengthwise and cut into cubes.
- For the bell peppers, core, remove the seeds and slice into chunks (same size as the cucumber and the chayote.)
- Dice or cube the tomatoes
- Red Onion, roughly chopped.
To make the salad dressing
- In a small bowl, whisk in the oil and Noubess Beau Monde Seasoning.
Make the salad
- In a large bowl, add all the vegetables and salad dressing and toss gently. Serve immediately or refrigerate, covered, for up to 5 days.
Notes
- Recipe variations: add other ingredients such as kale, spinach, scallions, or any other vegetable choice.
- Use other types of salad dressings of choice.
- Can be prepared 2 – 3 days ahead and stored in the refrigerator.
- Great side dish for outdoors cooking
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
