📍 Where this dish comes from: Mexico City · Canals of Xochimilco
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 190kcal
Ingredients
- 2 medium chayote squash peeled & spiralized
- 1 ripe avocado diced
- 2 Roma tomatoes seeded & diced
- 1/4 cup toasted pepitas (pumpkin seeds) use sunflower seeds if preferred
- 2 tbsp extra-virgin olive oil
- 1 small clove garlic minced
- 1 tbsp fresh lime juice + 1/2 tsp zest
- 1/2 tsp dried oregano (Mexican if possible)
- 1 pinch sea salt & black pepper
Instructions
- Spiralize Chayote: Cut ends, stand squash upright, and run through a spiralizer to create noodle coils.
- Toast Pepitas: Heat a dry skillet over medium; stir seeds 2 min until they pop and darken slightly. Cool.
- Make Garlic-Oregano Oil: In a small bowl, whisk olive oil, lime juice/zest, minced garlic, oregano, salt, and pepper.
- Toss & Serve: In a large bowl combine chayote noodles, tomato, avocado, and pepitas. Drizzle dressing; toss gently to coat. Adjust salt or lime to taste.
Nutrition
Serving: 1serving | Calories: 190kcal | Protein: 3g | Fat: 15g
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About This Dish
Who says noodles can’t be keto? Swap starch for spiralized chayote — mild, crunchy, and begging to soak up a garlicky oregano-lime oil. Juicy tomato, buttery avocado, and toasted pepitas add color, cream, and crunch.
Health Benefits
- Chayote squash replaces traditional noodles, keeping this dish low-carb.
- Avocado and pepitas provide the fat that makes this salad filling.