1 medium chayote, quartered
3 cups fresh spinach leaves, torn
1 (16-ounce) can chick-peas, rinsed and drained
1 ripe avocado, pitted, peeled, and cut into chunks
1 cup shredded sharp Cheddar cheese
1/2 cup pitted, sliced black olives
1/2 cup red-wine vinegar
1/4 cup vegetable oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Alfalfa sprouts for garnish, if desired


1. In a medium saucepan, cook chayote in boiling water to cover until tender, about l5 minutes. Rinse pieces in cold water; peel, and remove seed. Cut into 1/2 inch chunks.
2. In a large salad bowl, toss together spinach, chayote, chick-peas, avocado, Cheddar and olives. In a jar with a tight-fitting lid, place vinegar, oil, garlic, salt, paprika, pepper and cayenne; cover and shake well. Pour half the dressing over salad and toss.
3. Top salad with sprouts, if desired. Pass remaining dressing at table.

Recipe Courtesy of Freida's, The Specialty Produce People.

Serve this salad as a main course at a light lunch or dinner. You could also add some grilled chicken or shrimp.

Chayote Salad
Categories :
Tags :