Chayote, a kind of squash, is popular in South American cooking and can be found at many grocery stores. Slideshow: More Latin American Recipes 

Ian Knauer
July 2014

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© Ian Knauer

Recipe Summary

active:
15 mins
total:
25 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the squash in half lengthwise then scoop out the seed with a spoon. Cut the squash into 1/4-inch slices.

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  • In a medium pot, cook the squash in boiling salted water until just tender, about 8 minutes. Drain and let cool.

  • Zest 1 orange and place the zest in a salad bowl. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl and discard. Stir in the cilantro, olive oil, vinegar, 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss the cooled chayote and arugula with the fruit and dressing. Season with salt and pepper to taste, then serve.

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