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Judith Hurley's Health Tips

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Jim Coleman Recipes

Chayote and Tomato Salad

For this recipe you will need:

The salad:

  • 3-4 chayote squash
  • 2 beef steak tomatoes
  • 1 stalk of celery
  • 2 green onions, chopped, including the greens about half of a red onion, cut into thin rings
  • ¼ cup minced fresh mint leaves
  • 1 tablespoon minced fresh oregano
  • Salt and fresh coarse ground black pepper to taste

The vinaigrette:

  • ¼ cup white wine
  • ¼ cup lime juice
  • 1/3 cup olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1 teaspoon chili powder
  • ¼ cup chopped fresh cilantro
  • 1 head of red leaf lettuce

To prepare this recipe:

Cut each chayote in half lengthwise, and then cut across into slices about 1/8 inch thick.

Blanch lightly, chill and drain. Cut the tomatoes into wedges. Cut the celery into 1-inch length and then julienne the pieces.

Add the remaining salad ingredients and toss lightly. Put all vinaigrette ingredients into bowl and whisk vigorously. Drizzle the vinaigrette over the salad and serve on a bed of crisp red leaf lettuce.

©2005 WHYY